Jamie Oliver

Coleslaw kimchi

A Korean twist on classic coleslaw

Coleslaw kimchi

Serves 4
DifficultyNot too tricky
Nutrition per serving
  • Calories
    122
    6%
  • Fat
    7.5g
    11%
  • Saturates
    1.1g
    6%
  • Protein
    3.3g
    7%
  • Carbs
    12.3g
    5%
  • Sugars
    11.8g
    13%
  • Salt
    1.1g
    18%
  • Fibre
    5.6g
    -

Of an adult's reference intake

Kimchi: Essential Recipes of the Korean Kitchen
Recipe From

Kimchi: Essential Recipes of the Korean Kitchen

By Byung-Hi Lim and Byung-Soon Lim
Tap For Method

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
Tap For Method
Kimchi: Essential Recipes of the Korean Kitchen
Recipe From

Kimchi: Essential Recipes of the Korean Kitchen

By Byung-Hi Lim and Byung-Soon Lim

Share this Recipe

Tap For Ingredients

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.

Tip

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

Of an adult's reference intake