Kimchi slaw is fresh and fermented cabbage that makes a fitting side dish. It also delivers extra flavor and texture when served as a tasty topping on bulgogi portobello mushroom tacos.
This twist on traditional Korean fare comes from San Diego chef Rich Sweeny, a “Top Chef” competitor who recently held a virtual cooking demonstration for Sharp Grossmont Hospital.
Yields 4 servings
Prep Time: 4 minutes
Nutrition facts: Calories = 42; Fat = 0.5 grams; Sugar = 4.3 grams
4 cups shredded green cabbage
1 cup shredded carrots
1 1/2 to 2 cups store-bought kimchi, sliced
1/2 cup chopped cilantro
In a large mixing bowl, combine all ingredients, including any residual liquid from the kimchi. Toss well to evenly dress all ingredients in the kimchi liquid. Season with salt and pepper to taste.
If you will not be eating the kimchi slaw within a few hours of preparation, keep the kimchi separate and then mix it with other ingredients 30 to 90 minutes before serving.