Citrusy, fresh and gently sweet this is the perfect summertime slaw.

Yuja Cheong Slaw

Serves 4 - 5

Yuja cheong (the liquid used to make yuja cha) is a thick syrup traditionally made with yuzu and honey or sugar that is allowed to sit for a few months until well flavored and the citrus zest is tender before using. Mixed into hot or cold water based on your preferred sweetness strength, and you have yuja cha or yuja tea. Easily found in a Korean or Asian market, the sweet syrup, lasts for a long time in the fridge to serve your beverage needs year-round.

I’ve loved yuja cha from the moment I had some when first moving to Korea. I like to stretch the bounds of how the cheong is traditionally used and experiment with the different ways I can find to use yuja cheong. It has truly become one of my favorite flavors.

Ingredients

Dressing

2.5 T yuja cheong

1 T yondu or soy sauce

5 t olive oil

2 t rice vinegar

1 t Asian hot mustard or grainy Dijon mustard

0.75 t ground black pepper

0.75 t kosher salt

5g (1 t) ginger, grated 

Vegetables

454g (1 lb) green cabbage, thinly sliced

275g (1 large) yellow bell pepper, thinly sliced

250g (1 large) carrot, julienne

150g (1/2 large) onion, thinly sliced

Recipe Know-how

1.      In a large mixing bowl combine the dressing ingredients mixing well.

• Taste for seasoning adjusting as desired.

• Add the vegetables and toss well with the dressing.

• Refrigerate for 30 minutes.

2.      Serve.