Spicy Kimchi Slaw
A vibrant Asian-inspired slaw combining crisp Napa cabbage and daikon with a creamy, spicy dressing made from kimchi, Sriracha, and sesame oil. Perfect as a zesty side dish or sandwich topping.
Ingredients
- •8 whole scallions
- •½ cup kimchi, plus 1 Tbsp. juice from jar
- •2 Tbsp seasoned rice vinegar
- •1 Tbsp Sriracha
- •2 tsp fish sauce
- •2 tsp toasted sesame oil
- •¼ cup vegetable oil
- •1 head Napa cabbage
- •1 piece daikon
- •2 cups shredded carrots
- •1 to taste Kosher salt
- •2 Tbsp Toasted sesame seeds and cilantro
Cooking Instructions
- 1.
Remove dark green tops from scallions and thinly slice; set aside. Blend scallion bulbs, kimchi, kimchi juice, vinegar, Sriracha, fish sauce, and sesame oil in a blender until smooth. With motor running, very slowly stream in vegetable oil; blend until dressing is thick and airy. Set aside.
10 min
- 2.
Tear off leaves from cabbage until you get down to the crunchy white part. Rip outer leaves into 2" pieces. Thinly slice core crosswise until you have about 6 cups; reserve remaining cabbage for another use. Toss in a large bowl with daikon, carrots, and reserved scallion tops. Season with salt; pour reserved dressing over. Toss to coat, transfer to a platter, and top with sesame seeds and cilantro.
15 min
