What is kimchee?

What is in Kimchee Slaw:

How to julienne vegetables: 

• First, peel the carrot and cut it into 4-inch lengths.  Trim one side and turn it to lie flat.  Repeat on the other three sides, making a square-log shape.
• Carefully cut the trimmed carrot piece lengthways into 1/8-inch thick slices.  Then stack the slice together.
• Next, slice the stack of carrots lengthwise into matchsticks.  Repeat this process with all the remaining carrots pieces, then proceed to the Daikon radish.

How to make Kimchee Slaw: 

• Place the shredded red and green cabbage in a large salad bowl.  Add the bean sprouts and the carrot and radish matchsticks.
• Measure one cup of kimchee from the jar and place in a mesh strainer set over a dish.  Press down on the kimchee firmly to remove as much of the juice as possible.  Chop the squeezed kimchee and add to the salad bowl.
• Slice the green onions and sprinkle over the mixture.
• Toss to combine.

The dressing for our kimchee slaw:

Not only is this colorful slaw a great side dish but by adding shredded rotisserie chicken you have a complete meal! Or, you can serve it with these Korean style pork ribs. Yum!

SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:

• Kimchi Fried Rice:  Kimchi adds a delicious pungent flavor to the Kimchi Fried Rice mix giving it a rich umami taste. Top the rice with a poached egg and you have a meal!
• Kimchee-Pork Pancakes:  Savory appetizers made from mung beans, pork, kimchee and chives.  Served with a spicy chili dipping sauce and chopped kimchee.
• Beef Pho:   A rich, piping hot beef broth is ladled into bowls over thin slices of beef and layers of vegetables.  Served with Thai basil, mint,  jalapeño and lime wedges 

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Kimchee Slaw

Yield: 6 Servings

Prep Time: 30 minutes

Total Time: 30 minutes

A Korean-inspired Kimchee Slaw of thinly sliced, vibrant vegetables combined with the bold flavor of kimchee and dressed with a zesty sweet and sour kimchee vinaigrette. This crunchy, crisp slaw is a great side dish. It can also be a full meal by simply adding cooked shrimp or shredded rotisserie chicken

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Ingredients

For the Slaw:

• 3 cups shredded red cabbage
• 4 cups shredded Napa cabbage
• 3 cups bean sprouts
• 2 carrots, peeled and cut into matchsticks
• 1 Daikon radish (6-inches long) peeled and cut into matchsticks
• 1-1/2 cup kimchi, squeezed dry and chopped
• 6 green onions, thinly sliced

For the Dressing:

• 1/2 cup kimchee juice
• 3-4 tablespoons honey
• 1/2 cup rice vinegar
• Few grindings of black pepper
• 1 teaspoon Korean chili powder (Gochugaru)
• 3/4 cup regular sesame oil or mild vegetable oil
• 1/4 toasted sesame oil

Instructions

1. Mix the cabbage, bean sprouts kimchee, carrots, radish and green onion in a large bowl and toss to combine.
2. Combine the kimchi juice, honey, vinegar, pepper chili powder and oils in a small dish and whisk until blended. 
3. Pour half of the vinaigrette over the slaw and toss to combine.  Add additional vinaigrette if needed.

Notes

• Keep the slaw in a bowl, covered with plastic wrap until ready to serve and then add the vinaigrette when ready to serve.
• The vinaigrette can be made in advance and refrigerated. The vinaigrette can also be made in a small, lidded Mason jar and shaken to blend.
• The vegetables can be prepared in advance and kept in a covered container WITHOUT the vinaigrette for up to 2 days.
• Jars of kimchee can be found in most grocery stores where they are sometimes located in the produce section.  They can also be found in any Asian markets.
• If you are unfamiliar with the pungent flavor of kimchee, feel free to adjust the proportions in the slaw and the vinaigrette.
• Salt has not been added to the vinaigrette as the kimchee juice is salty. Some commercial jars of kimchee are saltier than others. Taste the vinaigrette and add salt if needed.
• Add cooked shrimp, shredded rotisserie chicken or cooked, chopped pork to the salad for a full meal.
• Nutritional values are based on using 1/2 of the vinaigrette.

Recommended Products

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  Mother In Laws Kimchi, Kimchi Napa Cabbage House, 16 Fl Oz
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  Mueller Austria V-Pro Multi Blade Adjustable Mandoline Slicer and Vegetable Julienner with Precise Maximum Adjustability

Nutrition Information:

Yield: 6 Serving Size: 1-1/2 Cups
Amount Per Serving: Calories: 297Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 146mgCarbohydrates: 26gFiber: 7gSugar: 15gProtein: 3g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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