Kimchi Slaw
Kimchi slaw is a fusion of kimchi and coleslaw. It combines the tangy and spicy flavor of kimchi with the crunch of a coleslaw. Best of both worlds!
Ingredients
Dressing
- ¼ cup sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce or tamari for gluten free
- 1 garlic clove minced
- 1 tablespoon miso paste or doenjang
- 1 teaspoon maple syrup
Slaw Mix
- 8 cups coleslaw mix*
- 2 cups kimchi chopped
- salt to taste optional
- extra red cabbage or carrots for color optional
- black sesame seeds or garnish optional
- cilantro leaves or microgreens for garnish optional
Instructions
Make the dressing
- Add all the dressing ingredients to a small bowl and whisk until incorporated. Set aside.
- Add the coleslaw mix to a large bowl.
- Scoop the kimchi out of its container with a slotted spoon. Chop the kimchi into similar sized pieces as the coleslaw mix. Add to the coleslaw mix and mix well.
- Mix the dressing into the kimchi and coleslaw mixture.
- Optional: salt to taste. I don't typically add salt as the soy sauce and kimchi usually adds enough salt.
- Optional: garnish with black sesame seeds, cilantro or cilantro micro greens.
Notes
* An 14-16 ounce premade bag of coleslaw contains roughly 8 cups. You can also make your own coleslaw mix by thinly slicing 8 cups worth of green cabbage, red cabbage and carrots.
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