Kimchi: Essential Recipes of the Korean Kitchen
By Byung-Hi Lim and Byung-Soon Lim
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.
Recipe From
Kimchi: Essential Recipes of the Korean Kitchen
By Byung-Hi Lim and Byung-Soon Lim
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
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