Modern Kimchi Slaw
Why this recipe works
- Crisp but lightly softened: A short chill lets the dressing season the cabbage while keeping the slaw fresh and crunchy.
- Bright, sharp dressing: Kimchi juice and rice vinegar bring acidity and depth without needing a heavy sauce.
- Fast no-cook side: Shredded cabbage, prepared kimchi and a simple whisked dressing keep the whole dish quick and practical.
Get the most out of this recipe
Adjust the heat
- For a milder slaw: Use a less spicy kimchi and keep the extra kimchi juice to a minimum when adjusting the dressing.
- For more heat: Choose a punchier kimchi and add a little extra kimchi juice to the dressing until it tastes lively enough.
Timing notes
- Keep the chill short: Five to ten minutes is enough for the cabbage to soften slightly without losing its crunch.
- Best texture on the day: The slaw keeps in the fridge, but the cabbage becomes softer as it sits, so it is crispest soon after mixing.
Ingredient notes
- Choose kimchi to suit the dish: A well-seasoned cabbage kimchi gives the dressing more depth because both the chopped kimchi and its juice are used.
- Food safety note: For pregnant, elderly or immunocompromised diners, use pasteurised kimchi and keep the finished slaw well chilled.
Make-ahead tips
- For maximum crunch: Prepare the cabbage, kimchi and dressing ahead, then toss them together shortly before serving.
- Add sesame seeds last: Sprinkle the sesame seeds over just before serving so they keep their texture and nutty aroma.
Equipment you'll need
Ingredients
Instructions
- Finely shred the cabbage and put it in a large bowl. Roughly chop the kimchi, then add it to the bowl and reserve 2 tbsp of the kimchi juice for the dressing.
- Finely grate the garlic into a small bowl, then whisk in the reserved kimchi juice, rice vinegar, toasted sesame oil and caster sugar until the sugar dissolves. Taste and adjust with a little more kimchi juice if you want it punchier.
- Thinly slice the spring onion and add it to the cabbage mixture. Pour over the dressing and toss thoroughly until everything is evenly coated.
- Cover and chill for 5 to 10 minutes so the cabbage softens slightly but stays crisp. Sprinkle with sesame seeds just before serving.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the best crunch, shred the cabbage as finely as you can and keep the chilling time short.
- If serving with Korean BBQ, make the slaw a little sharper by adding an extra spoonful of kimchi juice to the dressing.
- If you are pregnant, elderly, or immunocompromised, choose pasteurised kimchi and keep the slaw well chilled.
Substitutions
- Replace rice vinegar with white wine vinegar for a slightly fruitier acidity.
- Replace caster sugar with honey for a rounder sweetness.
Storage
- Refrigerate up to 2 days
- Store in an airtight container in the fridge. The slaw will soften as it sits; toss well before serving and add the sesame seeds at the last moment for the best texture.
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Recipe overview
- Servings: 3 servings
- Total time: 20min (15min active)
- Difficulty: Easy
- Cuisine: Korean
-
Allergens:
Sesame
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