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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)
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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