November 25, 2020

Recipe: Kimchi coleslaw

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.

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.

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