Name: Crunchy Kimchi Slaw
Prep time: 15 min
Total time: PT-491827H21M58S
Cuisine: Korean-Inspired
Ingredients: 3 cups green cabbage, thinly sliced; 1 cup carrots, shredded or julienned; 1 cup kimchi, chopped (plus 1–2 tablespoons kimchi juice); 2 green onions, sliced; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 tablespoon soy sauce; 1 teaspoon honey or sugar (optional); Salt and black pepper, to taste; Optional garnish: sesame seeds, chopped cilantro, or chili flakes

Why You’ll Love This Recipe

This slaw delivers the perfect balance of crunch, heat, and acidity. It’s quick to throw together, packed with probiotics from the kimchi, and makes any meal instantly more exciting. Whether you’re looking to add some zing to a BBQ spread or top your favorite sandwich, this dish is versatile, refreshing, and full of umami.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Green cabbage (thinly sliced)
Carrots (shredded or julienned)
Kimchi (chopped, plus a few spoonfuls of kimchi juice)
Green onions (sliced)
Rice vinegar
Sesame oil
Soy sauce
Honey or sugar (optional, for balance)
Salt and black pepper
Optional garnish: sesame seeds, cilantro, or chili flakes

Directions

In a large mixing bowl, combine the sliced cabbage, carrots, green onions, and chopped kimchi.
In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, kimchi juice, and honey or sugar (if using).
Pour the dressing over the slaw and toss well to coat all the vegetables evenly.
Taste and adjust seasoning with salt and pepper if needed.
Let sit for 10–15 minutes to allow the flavors to meld, or refrigerate until ready to serve.
Garnish with sesame seeds or herbs before serving.

Servings and timing

This recipe makes 4 to 6 servings.
Prep time: 15 minutes
Chill time (optional): 15 minutes
Total time: 15–30 minutes

Variations

Spicy Gochujang Slaw: Add a teaspoon of gochujang (Korean chili paste) to the dressing for extra heat.
Creamy Version: Add a spoonful of mayo or Greek yogurt for a fusion-style creamy slaw.
Napa Cabbage Swap: Use napa cabbage instead of green for a more traditional Korean texture.
Tropical Twist: Add thinly sliced mango or pineapple for a sweet, cooling contrast.
Vegan Option: Ensure your kimchi is vegan and skip honey or use maple syrup.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 2 days. Best enjoyed fresh for maximum crunch.

Reheating: Not applicable—this slaw is served cold.

Note: The slaw may soften slightly as it sits but will still be flavorful.

FAQs

What kind of kimchi should I use?

Classic napa cabbage kimchi works best, but you can also use radish kimchi or any variety you prefer.

Can I make it ahead of time?

Yes, but it’s best eaten within 24 hours to maintain the crunch.

Is this slaw spicy?

Yes, depending on the kimchi used. You can control heat by choosing mild or spicy kimchi.

Can I use pre-shredded coleslaw mix?

Absolutely, it’s a great time-saver.

Can I make this slaw vegan?

Yes, just use vegan kimchi and substitute maple syrup for honey.

What does kimchi juice do?

It adds extra flavor, acidity, and spice to the dressing.

What can I serve this with?

Try it with grilled meats, Korean BBQ, tacos, sandwiches, or rice bowls.

How long does it last?

Up to 2 days in the fridge, though it’s crunchiest on the first day.

Can I freeze kimchi slaw?

No, freezing will ruin the texture of the vegetables.

Can I add protein?

Yes—toss in shredded chicken, tofu, or cooked shrimp for a complete meal.

Conclusion

Crunchy kimchi slaw is a quick, colorful, and flavorful way to elevate any meal. With its bold, tangy dressing and fresh texture, it’s the kind of side dish that steals the spotlight. Whether you serve it at a summer cookout or as a weekday lunch topper, this slaw is sure to impress with every crisp, spicy bite.