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SideChef
Recipes
Kimchi Slaw
Recipe

12 INGREDIENTS â€ĸ 6 STEPS â€ĸ 30MINS

Kimchi Slaw

4.3
3 ratings
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!
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Jack Lee at SideChef
I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.
https://www.sidechef.com/
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!
30MINS
Total Time
$4.95
Cost Per Serving
Ingredients
Servings
2
US / Metric
Green Cabbage
1/2 head
Green Cabbage
Kimchi
1 cup
Kimchi
squeezed dry, juices reserved, chopped
Scallion
6 stalks
Scallions
biased cut, divided white and green, reserve green part for garnish
Sesame Seeds
3 Tbsp
Sesame Seeds, toasted
Salt
3 Tbsp
Kimchi Dressing
Red Cabbage
1/4 head
Red Cabbage
Rice Vinegar
1/2 cup
Rice Vinegar
or Apple Cider Vinegar
Mayonnaise
1/2 cup
Mayonnaise
Extra-Virgin Olive Oil
1/4 cup
Extra-Virgin Olive Oil
Honey
3 Tbsp
Korean Chili Powder
1 tsp
Korean Chili Powder
gochugaro
or Dried Chili Flakes
Nutrition Per Serving
VIEW ALL
Calories
933
Fat
79.9 g
Protein
8.8 g
Carbs
56.6 g
Add to plan
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Kimchi Slaw
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author_avatar
Jack Lee at SideChef
I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.
https://www.sidechef.com/

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.
Cooking InstructionsHide images
step 1
First, shred the Green Cabbage (1/2 head), Red Cabbage (1/4 head), and Daikon Radish (1/3).
step 2
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.
step 3
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 (1/4 cup), Honey (3 Tbsp), and Korean Chili Powder (1 tsp). Set aside.
step 4
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).
step 5
Pour in half the dressing and toss to combine, adding in more dressing to adjust for consistency.
step 6
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.
step 6 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.
Tags
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Appetizers
Dairy-Free
4th of July
Gluten-Free
Shellfish-Free
Game Day
Quick & Easy
Labor Day
Salad
Memorial Day
Side Dish
Summer
Vegetables
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