Description
Crunchy kimchi slaw is a vibrant, spicy, and refreshing side dish made with cabbage, carrots, and kimchi tossed in a zesty Asian-inspired dressing. It’s perfect for adding bold flavor and crunch to any meal.
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
Instructions
- In a large bowl, combine 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 until all the vegetables are evenly coated.
- Taste and adjust seasoning with salt and pepper if needed.
- Let sit for 10–15 minutes to allow flavors to meld, or refrigerate until ready to serve.
- Garnish with sesame seeds, cilantro, or chili flakes before serving if desired.
Notes
Use napa cabbage instead of green cabbage for a softer, more traditional texture.Choose spicy or mild kimchi based on your heat preference.Vegan-friendly if using vegan kimchi and maple syrup instead of honey.Best served fresh for maximum crunch but can be refrigerated up to 2 days.Add gochujang to the dressing for extra heat.
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 4g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
