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kimchi slaw - Love Kimchi? You'll love this


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I love Kimchi! This recipe is for people like me. If you’re not a fan of its funky fermented goodness then stay away!
I also love any kind of slaw and found this recipe online when I was looking for inspiration.
One of the things I particularly like about this recipe is the brilliant but slightly counter-intuitive idea of using the pre-made Kimchi (main ingredient cabbage) to dress a cabbage salad!
It makes for a really punchy, and I suspect very healthy, salad that would go brilliantly with any grilled food particularly if it has a little bit of an Asian feel to it too.

Ingredients

8 spring onions
½ cup kimchi, plus 1 Tbsp. juice from jar
2 Tbsp. rice vinegar
1 Tbsp. Sriracha
2 tsp. fish sauce
2 tsp. toasted sesame oil
¼ cup vegetable oil
1 small head of Napa or Chinese leaf cabbage
1 6" piece daikon or substitute any other kind of radish, peeled, cut into matchsticks
2 cups store-bought shredded carrots
salt
Toasted sesame seeds and coriander with tender stems (for serving)

Method


Remove dark green tops from spring onions and thinly slice; set aside.

Blend spring onion bulbs, kimchi, kimchi juice, vinegar, Sriracha, fish sauce, and sesame oil in a blender until smooth.
With motor running, very slowly stream in vegetable oil; blend until dressing is thick and airy. Set aside.

Tear off a few of the outer leaves from cabbage then very thinly slice all of the rest.

Toss in a large bowl with daikon, carrots, and reserved spring onion tops.

Season with salt; pour reserved dressing over.

Toss to coat, transfer to a platter, and top with sesame seeds and coriander.
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