This week's featured recipe and tips by:

Maya DiTraglia

Culinary Coordinator, Ballard Market

Maya grew up in Austin, Texas, with a first-generation Italian mother who taught her the value of wholesome, home-cooked meals. In college, Maya studied international relations and realized she wanted to impart her love of food onto others as a career. Living and studying in Europe, Maya witnessed the thriving support for local, seasonal foods and regional cuisines and became especially interested in the farm-to-table movement. She has worked with Slow Food, a nonprofit connecting farmers and consumers; for an organic, chai tea company; for KIND healthy snacks, and for the Natural Epicurean Culinary Academy sourcing local, organic, and specialty food. After having her eye on the Pacific Northwest and its vibrant food scene for years, she became Culinary Coordinator for Ballard Market in June 2015.

Serve on a ground pork patty with a fried egg on top.
Or, serve as a spicy alternative to creamy coleslaw.

​Use already prepared slaw mix from our Produce Market.

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Spicy Gochujang Slaw

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  • 4 cups prepared coleslaw mix
  • 2 small apples (a firm, tart variety is best), thinly sliced or cut into matchsticks
  • 1/2 cup gochujang (a fermented Korean red chili condiment)
  • 1/4 cup rice vinegar
  • 2 teaspoon honey
  • 2 teaspoon toasted sesame oil
  • 2 tablespoons black sesame seeds


In a bowl, mix gochujang, vinegar, honey and oil.
Add to the slaw and apple and toss together until well combined.
Finish with sesame seeds and serve immediately.


Recipe from Ballard Market - Culinary Resource Center
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