Coleslaw kimchi

A Korean twist on classic coleslaw

Coleslaw kimchi

Coleslaw kimchi

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
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
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.