Kimchi is known as one of the healthiest foods in the world—fermented cabbage with a variety of Korean spices. Try adding this side to your next meal for a tasty, healthy mix! Many Americans are familiar with the side dish of coleslaw, where it often offers itself as a buffer between each bite of very savory food. Kimchi Slaw will do just the same, yet offer a bold Korean punch.
This dish is a perfect substitution for snacks, fried foods, and is completely guilt free! The flavors of fragrant Kimchi elevate any dish when paired with it, creating an experiencing that leaves anyone wanting seconds. Kimchi is a versatile ingredient that I love to incorporate with all my dishes. Using Kimchi as a fusion agent in my dishes always does the trick.
Kimchi is an awesome ingredient…it ages like fine wine. The longer you have your kimchi sit until the next time you use it, it’s flavors will only become bolder. Not only does it get bolder, but its healthy properties grow as well! In this recipe, I used kimchi that was about one-month-old, so its smell and flavor were very apparent and pungent in this slaw.
- * 1/2 head of cabbage (4 cups finely diced cabbage)
- * 1/4 cup shredded or diced carrot
- * 3 cups chopped cabbage kimchi (rinsed and drained)
- * 1/3 cup red pomegranate vinegar
- * 1/3 cup granulated sugar or sweetener (I use splenda)
- * 1/2 teaspoon salt
- * 1/8 teaspoon black pepper
- * 1/4 cup buttermilk
- * 1/2 cup mayonnaise
- * ¼ cup sour cream
- * 2 tablespoons lemon juice
- * ¼ cup dried raisins
- * 1 cup, chopped sesame leaves (or Cilantro)
1. Finely chop up or shred cabbage and carrots
2. Place cabbage and carrot mixture into large bowl and add chopped kimchi
3. Pour the remaining ingredients into a food processor and blend until they become smooth and cream
4. Pour over vegetable mixture and mix thoroughly
5. Chill in refrigerator overnight in a Tupperware before serving