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Coleslaw kimchi
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Tangy, mayo-free coleslaw with a spicy twist. Perfect with grilled fish or meat, in sandwiches, or as a hearty salad with fresh greens and veggies.
Ingredients:
  • 600g white cabbage
  • 200g leek
  • 100g carrot
  • 2 tablespoons gochugaru (Korean chilli powder)
  • 1 teaspoon grated garlic
  • 1 teaspoon grated ginger
  • 1 tablespoon distilled vinegar (12%)
  • 2 tablespoons sesame oil
  • 1-2 teaspoons salt
  • ½-1 tablespoon granulated sugar
Instructions:
  • Prepare the white cabbage, leek, and carrot by trimming and shredding them. Combine them in a bowl. Add the remaining ingredients, mix well, and enjoy immediately or store in the fridge for up to 1 week.

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