Kicking Hot Chilli Wings with Kimchi Coleslaw

Korean spiced gochujang quick kimchi shredded cucumber coleslaw

Green chilli dipping sauce

Made from


6-8 wings

For the coleslaw:

  • 1 Chinese cabbage, shredded
  • 2 cloves of garlic, finely sliced
  • 1 cucumber, deseeded and cut into matchsticks
  • 1 carrot, cut into matchsticks
  • 2tbsp gochuang paste
  • 1tbsp cider vinegar
  • 1 spring onion, shredded
  • 1tbsp mayonnaise

For the green chilli sauce:

  • 1 large handful coriander leaves
  • 3 garlic cloves
  • 6 jalapeños
  • 2 bird's eye chillies
  • 1tsp garam masala
  • 25ml lemon juice
  • 1tsp honey
  • 75ml olive oil
  • 100ml water
  • Salt to season


Make the coleslaw. Prepare the vegetables as in the ingredients list. Mix the gochujang with the vinegar and mayonnaise and toss through the coleslaw mix. Leave to sit for 30 minutes.

Meanwhile, make the chilli sauce by blending the ingredients together to a paste.

Cook the wings as directed and serve with the coleslaw and dipping sauce.

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