Spicy kimchi slaw recipe for a zesty side dish

Ingredients for Spicy kimchi slaw

• 8 spring onions

• 120 g kimchi, plus 15 ml juice from jar

• 30 ml seasoned rice vinegar

• 15 ml Sriracha

• 10 ml fish sauce

• 10 ml toasted sesame oil

• 60 ml white vegetable fat (e.g. Trex)

• 1 small head of Napa cabbage

• 1 (15 cm) piece daikon, peeled, cut into matchsticks

• 240 g store-bought shredded carrots

• kosher salt (to taste)

• toasted sesame seeds, and coriander with tender stems (for serving)

How to make Spicy kimchi slaw

1. Remove the dark green tops from the scallions and thinly slice; set aside.

2. Blend the scallion bulbs, kimchi, kimchi juice, vinegar, Sriracha, fish sauce, and sesame oil in a blender until smooth.

3. With the motor running, very slowly drizzle in the vegetable oil, blending until the dressing is thick and airy. Set aside.

4. Tear off the leaves from the cabbage until you reach the crunchy white core.

5. Rip the outer leaves into 5 cm pieces. Thinly slice the core crosswise until you have about 1.5 litres (6 cups); reserve any remaining cabbage for another use.

6. In a large bowl, toss the sliced cabbage with the daikon, carrots, and reserved scallion tops.

7. Season the mixture with salt, then pour the reserved dressing over the salad.

8. Toss to coat the vegetables evenly, transfer to a serving platter, and top with sesame seeds and fresh coriander.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.