World Kitchen
Kimchi Slaw
Kimchi Slaw is a vibrant reimagining of the classic cabbage salad, where the familiar crunch of fresh vegetables meets the savory heat and depth of Korean fermentation. A delicate mayonnaise dressing infused with kimchi juice coats every bite, smoothing out the intense spiciness to create a harmonious, creamy flavor with a light tang. Toasted sesame seeds add nutty accents, transforming a simple side dish into a standalone culinary highlight. This salad works perfectly as a refreshing accompaniment to heavy meat dishes or burgers thanks to its contrasting textures.
Dishday
Recipe overview
- Total time
- 15 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- World Kitchen
Nutrition
per serving
- Calories
- 240 kcal
- Protein
- 3 g
- Fat
- 18 g
- Carbs
- 14 g
- Fiber
- 4 g
Step by step
Method
- 01
Finely shred the fresh green cabbage into thin, elegant strip…
Finely shred the fresh green cabbage into thin, elegant strips using a sharp knife or a mandoline slicer. A thin cut is essential for the dressing to evenly coat the vegetables while preserving their dense, crunchy texture.
- 02
Peel the carrot and cut it into thin julienne strips or grate…
Peel the carrot and cut it into thin julienne strips or grate it using a Korean carrot grater. The bright orange strands will add a pleasant natural sweetness and visual contrast against the pale cabbage.
- 03
Remove the kimchi from its brine, squeeze it gently with your…
Remove the kimchi from its brine, squeeze it gently with your hands, and chop it into small pieces roughly the same size as the fresh vegetables. Make sure to save the remaining brine in the jar — you will need it for the signature dressing.
- 04
In a small deep bowl, prepare the dressing
In a small deep bowl, prepare the dressing: thoroughly mix the mayonnaise, two tablespoons of kimchi brine, and a bit of sugar. Whisk until you get a smooth, light pink cream with a sleek texture.
- 05
In a large salad bowl, combine the shredded green cabbage, ca…
In a large salad bowl, combine the shredded green cabbage, carrot, and chopped kimchi. Pour the prepared pink sauce over them and gently toss with two spoons from bottom to top until every vegetable strip is coated with a thin layer of dressing.
- 06
Heat a dry skillet over medium heat and add the sesame seeds,…
Heat a dry skillet over medium heat and add the sesame seeds, stirring constantly. Cook for about 2-3 minutes until the seeds turn golden and release a distinct nutty aroma, then immediately transfer them to the salad.
- 07
Taste the salad and add a pinch of salt if necessary
Taste the salad and add a pinch of salt if necessary. Let the finished kimchi slaw rest in the refrigerator for at least 15 minutes to allow the flavors to meld and the fresh cabbage to soften slightly while remaining crisp.
Dishday
Useful advice
Cooking tip
To make the slaw even tenderer, lightly massage the shredded green cabbage with a pinch of salt using your hands until it just begins to release its juices.
How to serve
Serve the salad chilled, garnished with an extra sprinkle of toasted sesame seeds and finely chopped green onions.
How to store
Store the salad in an airtight container in the refrigerator for no more than 24 hours, as the cabbage will release liquid over time and lose its crunch.
Note
You can easily adjust the spiciness of the salad by varying the amount of kimchi cabbage and its brine used in the recipe.
