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Bon Appétit

Spicy Kimchi Slaw

By Claire Saffitz

4.2

(3)

Image may contain Plant Food Produce Dish Meal and Vegetable
Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich

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.

Recipe information

  • Yield

    8 servings

Ingredients

8 scallions
1/2 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
1/4 cup vegetable oil
1 small head of Napa cabbage
1 (6") piece daikon, peeled, cut into matchsticks
2 cups store-bought shredded carrots
Kosher salt
Toasted sesame seeds and cilantro with tender stems (for serving)

Preparation

  1. 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.

TagsSlawSaladKoreanEast AsianAsianNapa CabbageCabbageLeafy GreensVegetableCarrotRoot VegetableDaikonSideDinnerGluten FreeDairy FreeNo-CookBlenderFourth of JulyBon Appétit

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