Cooking Instructions
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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.
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