Coleslaw kimchi

Name: Coleslaw kimchi
Yield: 4
Ingredients: 600g white cabbage; 200g leek; 100g carrot; 2 tablespoons gochugaru (Korean chilli powder); 1 teaspoon grated garlic; 1 teaspoon grated ginger; 1 tablespoon distilled vinegar (12%); 2 tablespoons sesame oil; 1-2 teaspoons salt; ½-1 tablespoon granulated sugar

A Korean twist on classic coleslaw

“A delicious take on classic coleslaw but without the mayonnaise and with more of a kick to it. Goes perfectly with a piece of grilled fish or meat, on your sandwich or as a side dish. Together with a few green leaves and some veg the coleslaw is quickly transformed into a filling salad. ”

Serves 4

DifficultyNot too tricky

Nutrition per serving

Calories 122 6%
Fat 7.5g 11%
Saturates 1.1g 6%
Sugars 11.8g 13%
Salt 1.1g 18%
Protein 3.3g 7%
Carbs 12.3g 5%
Fibre 5.6g -

Of an adult's reference intake

Kimchi: Essential Recipes of the Korean Kitchen

By Byung-Hi Lim and Byung-Soon Lim

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Ingredients

600g white cabbage
200g leek
100g carrot
2 tablespoons gochugaru , (Korean chilli powder)
1 teaspoon grated garlic
1 teaspoon grated ginger
1 tablespoon distilled vinegar , (12%)
2 tablespoons sesame oil
1-2 teaspoons salt
½-1 tablespoon granulated sugar

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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Kimchi: Essential Recipes of the Korean Kitchen

By Byung-Hi Lim and Byung-Soon Lim

Tap For Ingredients

Method

Trim, then shred the white cabbage, leek and carrot, then mix together in a bowl.
Add the remaining ingredients and mix – it can be eaten straight away and will keep fresh in the fridge for 1 week.