What’s that? You want kimchi, but you don’t have time to go to the store? You’re in good hands. This QUICK kimchi slaw combines apple, carrot, and cabbage in a tangy dressing that can be spicy.
This is the perfect accompaniment to all of your favorite Korean dishes (and Korean-inspired dishes), including Korean-style cauliflower wing and bibimbap. It’s also ready in just 20 minutes, with only ten simple ingredients. We’ll show you exactly how to do it!
You guessed correctly )… slaw! We initially tried this slaw using Napa cabbage, as it is used in classic Korean kimchi. However, we preferred the firmer texture of green and purple cabbage.
After thinly slicing, we massage the cabbage with salt to give it a subtle and crunchy texture, as well as better digestion! Apples, carrots, and green onions bring color to the dish and create the perfect balance of sweet and savory.
The ginger sesame salad is next! Rice vinegar, maple syrup, and toasted sesame oils create the perfect texture for this dressing. Fresh ginger and garlic add flavor and spice, while rice vinegar and maple syrup give it a spicy kick. The gochujang provides the slaw with a classic kimchi flavor!
All you have to do is combine all the ingredients, and voila! This slaw is fresh, crunchy, vibrant, and versatile. Bonus? If you have leftovers, they will be kept for two days. …)!
Three cups thinly cut cabbage (purple, green*).
Half a teaspoon of sea salt
One cup of grated carrot (one large carrot will yield 1 cup or 110g grated).
One cup of grated Asian pear or apple (half a large pear or apple yields about 80g or 1 cup)
Green onion, two stalks thinly sliced (each limb yields about 1/4 cup or 25g)
Two medium cloves of garlic, grated or pressed
Fresh ginger 1-inch piece grated
1 1/2 Tbsp rice vinegar
1 tsp sesame oil toasted (if oil is not present, leave out).
Maple syrup, 1/2 tsp
Use 2-4 tsp Gochugaru or Gochujang ( option // to give a spicy kick similar to kimchi // if needed, ensure that you are gluten-free)
Combine the salt and sliced cabbage in a large bowl. Massage the cabbage with clean hands for 2 to 3 minutes until it has reduced and is just beginning to release moisture. It’s fine if you don’t. Add the grated apples or pears, green onions, and grated carrots. Mix well.
Combine the gochujang (optional) or gochugaru in a small bowl. Add to the slaw, and then whisk to combine. Add more salt to balance, add maple syrup to sweeten, or gochujang for heat.
Serve with your favorite Korean mains or any spicy/savory dish that would benefit from a crunchy, fresh side dish. It keeps in the fridge for 1-2 days. It is not freezer-friendly.