Recipe Image

Servings:

Kimchi Slaw

Elevate your meals with this punchy and vibrant Kimchi Slaw! Tossed in a healthier version of a classic slaw dressing; kimchi juice, vinegar, mayo, and Korean chili powder, it's perfect for burgers, sandwiches, or as a side. Pull this recipe out in your next neighborhood BBQ or family meal. Delicious and delightful for all to enjoy!

Total Time

30min

4.3

3 Ratings

Author: Jack Lee at SideChef

Servings:

Ingredients

•

1/2 head

Green Cabbage

•

1/3

Daikon Radish

•

1 cup

Kimchi

•

6 stalks

Scallions

•

3 Tbsp

Sesame Seeds , toasted

•

3 Tbsp

Salt

Kimchi Dressing

•

1/4 head

Red Cabbage

•

1/2 cup

Rice Vinegar

or Apple Cider Vinegar

•

1/2 cup

Mayonnaise

•

4 Tbsp

Extra-Virgin Olive Oil

•

3 Tbsp

Honey

•

1 tsp

Korean Chili Powder

or Dried Chili Flakes

Cooking Instructions

First, shred the Green Cabbage (1/2 head) , Red Cabbage (1/4 head) , and Daikon Radish (1/3) .

In a large bowl, Salt (3 Tbsp) the cabbage, purple cabbage, and daikon radish. Rest for 5-10 minutes, then squeeze as much moisture as you can out of the vegetables.

In a bowl, whisk and combine the 1/2 cup of Kimchi Juice, Rice Vinegar (1/2 cup) , Mayonnaise (1/2 cup) , Extra-Virgin Olive Oil (4 Tbsp) , Honey (3 Tbsp) , and Korean Chili Powder (1 tsp) . Set aside.

In a large salad bowl, combine the squeezed cabbage, red cabbage, daikon radish, Kimchi (1 cup) , and the white part of the Scallions (6 stalks) .

Pour in half the dressing and toss to combine, adding in more dressing to adjust for consistency.

Garnish with Sesame Seeds (3 Tbsp) and scallion greens. Use the kimchi slaw in burgers/sandwiches or a side dish to add a zingy kick to your next meal.

Author's Notes

Makes 2-3 portions.

Adding salt to the shredded vegetables early on draws out the moisture and prevents a soggy slaw.

Add cooked shrimp, shredded rotisserie chicken, or cooked, chopped pork to the salad for a full meal.

You can make the dressing and shredded vegetables in advance if you do not intend to serve them right away. Toss an hour before serving or refrigerate overnight for softer vegetables.

The dressing can be prepared more than a week in advance.

Nutrition Per Serving

CALORIES

933

FAT

79.9 g

PROTEIN

8.8 g

CARBS

56.6 g