Kimchi Coleslaw
Add a little Asian flair to your summer cookouts! Our Kimchi Coleslaw combines all of the tangy, spicy flavors of the Korean staple with a cabbage slaw! It’s sure to be a unique and delicious side on any table!
Bring on the summer sides! We are so ready for the warmer weather cookouts and are always looking for something new and different to bring to them. Our Kimchi Coleslaw is our latest! It has all of the traditional coleslaw ingredients, plus the added kick of kimchi, but with a lighter mayo-free dressing. Umami, texture, and so much beautiful color, this summer side is one that we’ll be enjoying all year long.
Ingredients Needed
- Cabbage – We love a mix of both green and purple for color. You could also use napa cabbage, too!
- Carrot and Daikon – While shredded carrot is a coleslaw staple, daikon also adds a great extra hint of sweet peppery flavor.
- Kimchi and Gochujang – The Korean flair that adds so much amazing flavor.
- Toasted Sesame Oil – We love the stronger sesame flavor of toasted sesame oil, but for a milder and more subtle flavor, you can also use regular sesame oil.
- Seasoned Rice Vinegar – This adds acidic sweetness to the dressing.
- Soy Sauce – Some salty umami to round out the acidity!
- Kimchi Juice – This adds even more kimchi flavor to the dressing!
- Ground Ginger – Just a touch to compliment all of these Asian flavors.
- Lime Juice – To brighten that dressing.
- Cilantro and Green Onions – For a pop of herbal freshness and just the right amount of onion flavor. Plus the beautiful color!
Ready in Minutes
This Kimchi Coleslaw is such a great summer side because it comes together quickly, and there’s no cooking required!
Add all of the veggies together in a big bowl and give it a good mix.
Then it’s just a quick whisk of that flavorful dressing to add to the veggies and kimchi.
Finished with some fresh cilantro and you’re done. Kimchi Coleslaw is ready!
It’s bright and beautiful and a great slaw option for those who don’t like mayonnaise and for the kimchi lovers. We’ve been finding ways to incorporate it into as many recipes as possible, from grilled cheeses, sloppy joes, and even deviled eggs!
Recipe Tips
This is such a great slaw to make ahead. Prep the veggies in a bowl, set them aside, and then prep your dressing in a small mason jar. When you’re ready to serve, just toss it all together.
Of course, not all kimchi is the same, so you can choose a kimchi with a spice level that you enjoy. Kick it up a notch with a much hotter kimchi, or keep it nice and mild.
Not a daikon fan? No problem! Can’t find purple cabbage? Just use all green or napa. You can customize this for not only the spice level but also the veggies!
You Also Might Like
- Asian Sesame Ginger Slaw
- BLT Coleslaw
- Sesame Soba Noodle Salad
- Asian Cucumber Salad
- Dill Pickle Pasta Salad
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Equipment
- large bowl
- pyrex with pour spout optional
Ingredients
- 2 cups green cabbage shredded
- 2 cups purple cabbage shredded
- 1 cup kimchi chopped
- 1 cup carrot shredded
- 1/2 cup daikon julienne cut
- 8 green onions chopped, about 1/2 cup
- 1/2 cup fresh cilantro
Dressing
- 3 tablespoons toasted sesame oil
- 1 tablespoon kimchi juice
- 1 teaspoon gochujang
- 2 teaspoons seasoned rice vinegar
- 1 teaspoon soy sauce
- 1/2 teaspoon ground ginger
- 1 teaspoon lime juice
Instructions
- Chop Veggies: Prep the cabbage, carrots, daikon, green onion, and kimchi. Add it all to a large bowl and mix well.
- Make Dressing: Add all of the dressing ingredients to a small bowl or a pyrex with a pour spout and whisk until it all is well combined.
- Dress the Coleslaw: Pour dressing over the coleslaw and mix well. Finish with fresh cilantro, ripped or chopped.
- Serve and Enjoy!
I never thought that mixing kimchi and slaw would work well, but this recipe cleared my doubt, it is awesome!
This coleslaw is so delicious and colorful and everyone loved it. It is going on my summer recipe rotation.