Description
Kimchi coleslaw is a delicious and vibrant dish that combines the crunchy texture of traditional coleslaw with the bold, spicy flavors of kimchi. This fusion recipe brings together the creaminess of mayonnaise, the tang of vinegar, and the fermented heat of kimchi to create a unique side dish that works wonderfully with a wide variety of meals. Whether you’re grilling, hosting a barbecue, or preparing a fresh salad for lunch, this kimchi coleslaw will add a zesty kick to your table.
The beauty of this recipe is in its versatility. Serve it alongside grilled meats, burgers, tacos, or even enjoy it on its own as a light snack. With a perfect balance of flavors and textures, kimchi coleslaw is sure to be a crowd-pleaser at your next gathering.
Ingredients
- 4 cups shredded green cabbage 🥬
Provides the base of the slaw, adding crunch and freshness. - 1 cup shredded purple cabbage
Adds color and an additional layer of crunch to balance the texture. - 1/2 cup julienned carrots 🥕
Adds sweetness and crunch to complement the tangy kimchi. - 1/2 cup kimchi, chopped 🌶️
The key ingredient that gives the slaw its spicy, tangy kick. Choose homemade or store-bought kimchi for convenience. - 1/4 cup mayonnaise
Forms the creamy base of the dressing, balancing the tanginess of the kimchi. - 2 tablespoons rice vinegar 🍚
Provides acidity that cuts through the richness of the mayonnaise. - 1 tablespoon sesame oil 🥥
Adds a subtle nutty flavor that complements the kimchi. - 1 tablespoon soy sauce
Offers a savory umami flavor to enhance the dish’s overall depth. - 1 teaspoon honey 🍯
Sweetens the dressing slightly, balancing the heat from the kimchi. - Salt and pepper to taste
For seasoning, helping to enhance all the flavors.
Optional Garnishes:
- Sesame seeds 🍱
Add a crunchy finish and a hint of nuttiness. - Chopped green onions 🌿
A fresh garnish that adds color and a zesty kick.
Instructions
- Prepare the Vegetables 🥕
Begin by shredding the cabbage and julienning the carrots. Use a sharp knife or mandoline slicer for even, thin strips. For convenience, you can use pre-shredded cabbage and carrots from the store. - Chop the Kimchi 🌶️
Chop the kimchi into small, bite-sized pieces. Be sure to drain any excess liquid to prevent the slaw from becoming too watery. - Make the Dressing 🍯
In a separate bowl, whisk together the mayonnaise, rice vinegar, sesame oil, soy sauce, and honey. Taste and adjust the seasoning as necessary. You may want to add a bit more vinegar for extra tang or honey for sweetness. - Combine the Ingredients 🥣
In a large mixing bowl, combine the shredded cabbage, carrots, and chopped kimchi. Pour the dressing over the vegetables and toss everything together until well coated. - Chill the Coleslaw 🧊
Cover the bowl and refrigerate the kimchi coleslaw for at least 30 minutes. This will allow the flavors to meld together and enhance the taste. - Serve and Garnish 🍽️
Before serving, garnish with sesame seeds and chopped green onions for added texture and flavor. Serve as a side dish, topping for tacos or burgers, or enjoy it on its own!
Notes
- Make it Vegan: If you want a vegan version of this kimchi coleslaw, substitute the mayonnaise with a plant-based version (like vegan mayo) and use maple syrup instead of honey.
- Adjust Spice Level: If you prefer a milder version, reduce the amount of kimchi, or use a milder type of kimchi. You can also balance the spice by adding a little more honey.
- Extra Veggies: Feel free to add other vegetables like bell peppers, cucumbers, or radishes to the slaw for added flavor and texture.
- Storage: Kimchi coleslaw can be stored in the refrigerator for up to 2 days. The flavors intensify over time, but the cabbage will soften the longer it sits.
- Substitutions: You can substitute the green cabbage with napa cabbage for a more delicate flavor or use purple cabbage exclusively for a more vibrant slaw.
- Prep Time: 15 minutes ⏱️
- Category: Salad 🥗
- Cuisine: Korean-American Fusion 🇰🇷🍽️
Nutrition
- Calories: 120 kcal
- Sugar: 5g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg