RECIPE: Kimchi Cole Slaw

By: Susan Golder | February 3, 2020 | recipe

Made from fermented veggies and Korean red pepper, this new take on cole slaw makes a spicy unexpected side dish with its radishes and sweet potatoes.

SERVES 4-6

Ingredients:

6 cups napa cabbage, fine shred
2 cups sweet potatoes, julienne
2 cups Daikon radishes, julienne
3 Red Globe radishes, finely sliced
4 cups red cabbage, fine shred
6 green onions, bias cut
3 tablespoons toasted sesame seeds

Sauce:

½ cup gochujang paste
½ cup seasoned rice vinegar
¼ cup fish sauce
1 tablespoon fresh grated ginger
1 tablespoon fresh garlic
¼ cup lime juice
½ cup sesame oil

Instructions:

  1. Place all sauce ingredients into a blender. Puree at low speed until emulsified, about one minute.
  2. Prepare all vegetables as needed, reserving napa cabbage separate.
  3. Toss sauce with the napa cabbage until well coated but not wet.
  4. Mix in sweet potato, red cabbage, Daikon red radish, and most of the green onion.
  5. Plate up cabbage and garnish with toasted sesame seeds and remaining green onions.

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