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!

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.  

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!

More Must Make Kimchi Recipes

Easy Vegan Kimchi

Easy Cucumber Kimchi

Kale Kimchi

Tips:

• Use a mandolin to slice the cable thinly

Tools:

• mandolin
• grater

Yield: 4 servings

Kimchi Slaw

Print

Fairly easy recipe for a Korean inspired Kimchi Slaw. The hardest part is letting it sit on the counter without eating it all before the mea. Great served with tacos.

Prep Time 15 minutes

Additional Time 8 hours

Total Time 8 hours 15 minutes

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

Instructions

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

Notes

Mike's Hot Honey adds an unexpected twist to this spicy Kimchi inspired slaw.

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