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!
- Use a mandolin to slice the cable thinly
Recipe: Kimchi Slaw
- 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
- 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.
More Kimchi Recipes