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

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

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.