With this Kimchi infused coleslaw I bring a twist to the classic coleslaw. A beloved side dish that has long been a staple at picnics, barbecues, and gatherings. Its creamy, tangy, and crunchy nature has made it the perfect companion for, pulled pork sandwiches, and grilled meats. In this case in the world of home cooking, there’s always room for exciting variations and flavor explorations . Enter the “Kimchi Infused Coleslaw,” a delightful fusion that combines the best of both worlds.
Kimchi Coleslaw is a fantastic variation on the traditional coleslaw. I love Its ability to infuse an explosion of flavor, complexity, and a touch of heat into an already beloved dish. Kimchi, a staple in Korean cuisine, is fermented cabbage that boasts a robust and spicy character. Incorporating kimchi into coleslaw elevates this classic to a whole new level. It offers a unique twist that will captivate your taste buds.
Whether you’re planning a barbecue, a picnic, or just looking to tantalize your taste buds, this fusion of coleslaw and kimchi is an absolute must-try. I promise you a memorable culinary experience you won’t soon forget. And maybe a new addition to your barbecue sides collection.
Kimchi Coleslaw
Ingredients
- 120g (1 cup) Kimchi
- 300g (3.5 cups) Cabbage thinly sliced
- 3 pinches salt
- 1 medium carrot
- ½ medium yellow onion
- 40g (2 tbsp) Kewpie mayo
- 2 tbsp kimchi juice
- 1 tsp apple cider vinegar
- ½ tbps goghujang
Instructions
- Thinly slice the cabbage, grate the carrot and place them into a bowl along with 3 pinches of salt. Start mixing them while also giving them a few good squeezes – this will soften them up and get them ready to accept the dressing.
- Dice up the onion and add it to the bowl
- For the dressing add the mayo, kimchi juice, apple cider vinegar and goghujang to a small bowl and mix until homogenized, add it to the veggies and mix very well to make sure that the dressing is well distributed.
- You could serve it immediately but if you the coleslaw chill in the fridge for one hour before serving it will taste a lot better.
Goes well with
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