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Kimchi Slaw

Kimchi Slaw

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Meet my latest obsession kimchi slaw.  I am totally digging on this recipe in a big way.  As in, I need to make this kimchi slaw everyday.  This recipe came about while working on another recipe.  I enjoy kimchi I order it at a restaurant but I am super neverous to make it in the traditional manner.  That being said, I am apologizing to the kimchi police now.  This IS NOT traditional, I get it!

Kimchi Slaw | Chez Us

The 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 it 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.  If I can be honest here, a couple batches never made it past an hour because I just could not stop myself from eating it.  

Most recipes I found asked for a sweetener of some sort, either agave, honey or in most cases brown sugar.  I opted for my other 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 good this stuff is.  

Mikes Hot Honey

 

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

Kimchi Slaw | Chez Us

 

 

Tips:

  • Use a mandolin to slice the cable thinly

Tools:

  • mandolin
  • grater

Recipe:  Kimchi Slaw

Ingredients:

  • 2 cups Napa 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
  • 2 tablespoons olive oil
  • 1/2 teaspoon Maldon salt

How To:

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

More Kimchi Recipes

Easy Vegan Kimchi

Easy Cucumber Kimchi

Kale Kimchi

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Katie

Thursday 9th of February 2017

Holy moly! I made this to top some Korean pork tacos, and it was absolutely A-MAZ-ING. Thanks for sharing!

Denise Woodward

Thursday 9th of February 2017

I love that you enjoyed that recipe; it kind of ROCKS!

katie

Tuesday 20th of May 2014

Oh man this sounds great. My dad LOVES kimchi. i think I know what I'm making for him soon!

Paula - bell'alimento

Tuesday 20th of May 2014

I need this and that hot honey in my life.

admin

Tuesday 20th of May 2014

Oh yes you do! That hot honey is the bomb!

Miss @ Miss in the Kitchen

Monday 19th of May 2014

Hot honey? I gotta check that out. This reminds me of a relish that my mother in law makes and my kids just go crazy for it. I will have to make your slaw for them soon.

Liren

Monday 19th of May 2014

You are speaking my language!!! I must make this, I can see putting this on just about everything (especially with all the Memorial Day grilling up ahead). And I've also been meaning to try Mike's Hot Honey for a long time, too!