Kimchi Slaw

Elevate your meals with this punchy and vibrant Kimchi Slaw! Tossed in a healthier version of a classic slaw dressing; kimchi juice, vinegar, mayo, and Korean chili powder, it's perfect for burgers, sandwiches, or as a side. Pull this recipe out in your next neighborhood BBQ or family meal. Delicious and delightful for all to enjoy!

Ingredients

1/2head

Green Cabbage

1/3

Daikon Radish

1cup

Kimchisqueezed dry, juices reserved, chopped

6stalks

Scallionsbiased cut, divided white and green, reserve green part for garnish

3Tbsp

Sesame Seeds, toasted

3Tbsp

Salt

1/4head

Red Cabbage

1/2cup

Rice Vinegaror Apple Cider Vinegar

1/2cup

Mayonnaise

4Tbsp

Extra-Virgin Olive Oil

3Tbsp

Honey

1tsp

Korean Chili Powdergochugaroor Dried Chili Flakes

Nutrition Per Serving

Calories

933

Fat

79.9 g

Protein

8.8 g

Carbs

56.6 g

Cooking Instructions

step 1

First, shred the Green Cabbage (1/2 head), Red Cabbage (1/4 head), and Daikon Radish (1/3).

step 2

In a large bowl, Salt (3 Tbsp) the cabbage, purple cabbage, and daikon radish. Rest for 5-10 minutes, then squeeze as much moisture as you can out of the vegetables.

step 3

In a bowl, whisk and combine the 1/2 cup of Kimchi Juice, Rice Vinegar (1/2 cup), Mayonnaise (1/2 cup), Extra-Virgin Olive Oil (4 Tbsp), Honey (3 Tbsp), and Korean Chili Powder (1 tsp). Set aside.

step 4

In a large salad bowl, combine the squeezed cabbage, red cabbage, daikon radish, Kimchi (1 cup), and the white part of the Scallions (6 stalks).

step 5

Pour in half the dressing and toss to combine, adding in more dressing to adjust for consistency.

step 6

Garnish with Sesame Seeds (3 Tbsp) and scallion greens. Use the kimchi slaw in burgers/sandwiches or a side dish to add a zingy kick to your next meal.