We traded the goopy sweet mayo dressing in your typical cabbage slaw for a whipped, airy kimchi dressing. Cabbage two ways! If you prefer something less spicy, replace the kimchi juice with water.
Ingredients
8 servings
Step 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.
Step 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.
Leave a Review
Reviews (3)
Back to Top这尝起来很棒的第一天,我做到了。豪ver, I'd planned to eat it over the next few days. I thought the flavors would meld and perhaps even intensify overnight but in fact, the slaw lost ALL of its kick! I was super disappointed. So, if you are planning to eat this right away and serve to guests, it has great flavors. Just don't plan on eating leftovers the next day because you will be sorely disappointed.
blondoverblue
Sacramento, CA
12/8/2019
This dressing is out of this world!! I added some cucumbers and a fuji apple as well and it turned out so good.
Anonymous
New York City
1/9/2019
I made this with the cabbage I had on hand .. green and red as well as shredded carrots. This review is about the dressing. The dressing is well balanced and spicy. I must have a very strong Sriracha sauce or really spicy kimchee because just a few squirts of Sriacha was enough to give the dressing the kick I was looking for. I suggest waiting until the dressing is finished to add more Sriracha.
bmassey
San Francisco
9/7/2018
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