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Recipe - Kimchi Coleslaw

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
Kimchi is a great way to spice up an otherwise ordinary coleslaw recipe.   Adjust the level to suite your own spice tolerance.

 
Ingredients

Salad

Serves 6-8

• 3 cups shredded white cabbage
• 2 carrots, peeled and cut into julienne strips
• 1 firm green pear, cut into julienne strips
• 1/2 red capsicum, cut into small pieces
• 3 spring onions, sliced including greens
• 180g jar vegetarian kimchi, drained (reserve juice) and finely chopped
• 1/4 cup chopped flat leaf parsley
• 1 Tsp sesame seeds for garnish

Dressing

• 1 Tbsp. reserved kimchi juice
• 3 Tbsp. sesame oil
• 1 Tbsp. light oil
• 2 Tsp. honey or alternative sweetener
• 1 clove garlic, crushed
• 1 Tbsp apple cider vinegar
• 1/4 Tsp. salt

Method

• Place all the dressing ingredients in a screw top jar.  Shake the jar until dressing is well combined.
• Toss the salad ingredients with the dressing in a salad bowl
• Garnish with sesame seeds and serve.

 
About the Recipe

• This recipe is suitable for vegans, in you substitute other sweeteners for the honey.  Eg; agave or sugar. 
• Kimchi is a traditional Korean side dish of fermented vegetables, usually containing: cabbage; chili; garlic; ginger; and fish sauce.  These days, you can buy many brands in the supermarket that omit the traditional fish sauce, making them suitable for vegan.  Just check the labels.  I have used the Obap brand. The amount of chili may vary from brand to brand so you may need to try and see which brands are suitable for your taste.
• A Mandoline is a great tool for very finely slicing vegetables.  Just be careful though, and please use the guard.  I have a bit of a love hate relationship with the appliance myself, with scars to show for my disrespect of the equipment.

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