Kimchi Coleslaw
A mayo free coleslaw packed with Korean flavors!
Servings 6 people
Calories 98kcal
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!
Notes
Storage
Store in the fridge for up to 4-5 days.
Make Ahead
This is a great coleslaw to make ahead of a cookout or gathering. Prep all of the veggies and dressing separately and then dress the salad just before you're ready to serve.
Substitutions
Cabbage: Use all green or mix in some napa, or adjust the amount of purple to green.
Kimchi: Adjust the heat with different kinds of kimchi.
Seasoned Rice Vinegar: This is what adds some necessary sweetness to the dressing. You can also use mirin, or sub apple cider vinegar and then add a couple of teaspoons of honey.
Toasted Sesame Oil: Regular sesame oil works great, too.
Nutrition
Calories: 98kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 184mg | Potassium: 290mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4187IU | Vitamin C: 33mg | Calcium: 52mg | Iron: 1mg
