Meet my latest obsession kimchi slaw.  I am totally digging on this recipe in a big way.  Like, oh my god, I need to make more kimchi slaw.  This recipe came about while working on another recipe that will soon be shared.  I enjoy kimchi when I eat out, but did not want to make it the tradtional way.  That being said, I am apologizing to the kimchi police now.  This IS NOT traditional, I know that.

 

Kimchi Slaw  |  Chez Us

 

The really lovely thing about this recipe besides being so darn good, is that it does not require the long fermentation process.  I did some research, found out the ingredients I needed to make kimchi, and went from there.  I thought about tucking it way in a mason jar for a few days, while I anxiously waited, then I started tasting along the way.  It was so good, that I decided (and it worked) that it could hang out on the counter for the day and be ready that evening.  Well, if I am being honest here, a couple batches never made it past an hour because I just could not stop myself.

Most recipes called for a sweetener of some sort, either agave, honey or in most cases brown sugar.  I opted for my other newest obsession, Mike’s Hot Honey.  This honey is like a confused party, a little bit sweet, a little sour and spicy with every bite.  It is really kind of crazy how it eases it way down your tongue.  Instead of using one of the mentioned sweeteners as well as spicy peppers, I opted for some of this killer hot honey (try it on cornbread with salted butter)!

 

Mikes Hot Honey

 

This kimchi slaw recipe is super easy to make.  It is vegetarian friendly.  And it is good for us.  Isn’t it time you whipped up a batch of kimchi slaw for your summer picnics!

 

Kimchi Slaw  |  Chez Us

 

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Recipe:  Kimchi Slaw

Ingredients:

  • 2 cups thinly sliced Napa cabbage or regular green cabbage
  • 1 large carrot, grated
  • 1/2 cup thinly sliced red onion
  • 2 1/2 tablespoon soy sauce
  • 2 1/2 tablespoon lime juice
  • 3 tablespoons Mike’s hot honey or 2 T honey with 1 T sriracha
  • 3 tablespoons olive oil
  • 1/2 teaspoon maldon salt

How To:

  1. Add the cabbage, carrot and red onion to a large mixing bowl.
  2. Add the soy sauce, lime juice, hot honey and olive oil.  Stir.
  3. Sprinkle with the salt.  Stir.
  4. Cover with plastic wrap and set on the counter for the day, if you can wait that long.
  5. Serve.
  6. Eat.

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