Summer is the season for fresh and crunchy dishes, so it's time to raise your salad game with this spicy Asian twist on simple coleslaw.

Recipe and Styling Natalia Homan | Photograph Brendan Homan

Kimchi coleslaw
red cabbage, nashi pear, fennel, celery & coriander
serves 4

for the dressing
2 tbsp gochujang*
1 tbsp white sugar
2 tbsp rice wine vinegar
1 tbsp olive oil
1 tsp sesame oil
2 tbsp soy sauce
1 tbsp water
1 garlic clove, finely chopped
1 tbsp ginger, finely chopped

for the salad
2 tbsp sesame seeds
¼ medium red cabbage
1 nashi pear
½ fennel bulb
½ celery heart and young leaves
½ bunch coriander, leaves picked
2 tbsp store bought pickled ginger

Place dressing ingredients into a small bowl and whisk to combine and dissolve sugar. Toast sesame seeds in a small frypan over low heat until golden. Slice cabbage, nashi, fennel and celery very finely, preferably with a mandolin. Further slice the nashi into matchsticks. Place sliced vegetables in a large mixing bowl, pour over the dressing and toss well. Pile the coleslaw into a serving bowl and scatter over the coriander, celery leaves, sesame seeds and pickled ginger.

*Gochujang can be sourced from speciality Korean stores and some Asian grocers. Sriracha can be used as a substitute.

 

This recipe first appeared in the Dec 2019/Jan 2020 issue of SALIFE magazine.