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Coleslaw kimchi

Coleslaw kimchi

A Korean twist on classic coleslaw

Coleslaw kimchi
Not Too Tricky

serves 4

About the recipe

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.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Kimchi: Essential Recipes of the Korean Kitchen

Kimchi: Essential Recipes of the Korean Kitchen

By Byung-Hi Lim and Byung-Soon Lim

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 tablespoons granulated sugar

Method

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

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