Cook and Scale
Korean Kimchi Slaw
4 servings · 15 min total
Crunchy cabbage and carrot tossed with tangy kimchi in a sesame-honey dressing. A vibrant, no-cook side ready in minutes.
Ingredients
- 300 g white cabbage, thinly shredded
- 150 g kimchi, chopped
- 1 carrot, julienned
- 2 spring onion, thinly sliced
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp honey
- 1 tbsp sesame seeds
- 1 tsp gochugaru
Contains: Fish, Crustaceans, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Combine the slaw ingredients — In a large bowl, combine the shredded cabbage, chopped kimchi, carrot, and scallion.
- 2.
Make the dressing — Whisk together the rice vinegar, sesame oil, honey, and gochugaru in a small bowl to make the dressing.
- 3.
Dress and rest the slaw — Pour the dressing over the slaw and toss well to coat. Let it sit for 10 minutes so the cabbage softens slightly and absorbs the flavors.
- 4.
Finish with sesame seeds — Sprinkle with sesame seeds just before serving.