Fresh Kimchi Inspired Spicy Slaw
When I first had the idea for this recipe, I was thinking about the Miller’s recipe challenge and had the urge to make a spicy slaw type dish. Thinking about slaw reminded me I had always wondered about making my own kimchi.
Fermented foods are supposed to be great for your gut and you know Heal Nourish Grow is focused on all things that promote health! One issue with fermented kimchi is that not everyone will want to take the time to ferment. It’s no fun to make something then have to wait days or weeks before you can eat it. Plus, I really wanted something that could be ready for a side dish for tonight.
When researching how to make kimchi, that’s when I learned fermented kimchi isn’t the only type! There is also fresh kimchi which is basically a slaw and exactly what I was looking for this purpose.
Since this recipe is an entry in the Miller’s recipe contest, I’m using the Miller’s Sweet and Spicy Pepper Sauce in the habanero flavor in place of the Korean pepper flakes that might be used an a more traditional fresh kimchi recipe. I also used their mild sauce so that the heat level wouldn’t be overwhelming. If you love spicy food, feel free to use just the habanero sauce or just the mild only if you want to keep it flavorful but with not as much heat.
I kept the other ingredients simple and easily found in a regular grocery store rather than using things that may only be found in an ethnic food specialty store. However, if you’re a big fan of traditional kimchi you may consider adding some fish sauce for a more authentic flavor.
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The result is a kimchi inspired spicy slaw that’s ready in just a few minutes and can be eaten and enjoyed immediately.
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Spicy Fresh Kimchi
Ingredients
- 1 pound napa cabbage, sliced
- 7 green onions, whites minced, green tops cut diagonally
- ¼ cup carrot, matchsticked or shredded
- 1 teaspoon salt
- 1 tablespoon minced fresh ginger
- ¼ cup Miller's banana pepper sauce (habanero)
- ¼ cup Miller's banana pepper sauce (mild)
- 1 tablespoon toasted sesame seeds, plus extra for garnish
- 3 garlic cloves, minced
- 1 tablespoon apple cider vinegar
Instructions
- Slice the napa cabbage and place it in a large bowl, separating the layers.
- Mince the white parts of the green onion and slice a few of the green tops diagonally. Place all of the white onion (around 1/2 cup) and half of the green tops in the bowl.
- Process the carrot into long shreds or matchsticks and add to bowl.
- Add the remaining ingredients and toss to combine.
- Garnish with the remaining green onion slices and extra sesame seeds.
- This dish can be served room temperature or cold.
Nutrition
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