Kimchi Coleslaw Recipe

This is a delicious twist on a classic coleslaw. It's a great side for snacky foods like ribs or wings and is perfect for bbq season. It's quick and easy to make and can be made well in advance. 

INGREDIENTS

600g white cabbage

200g leek

100g carrot

2 tablespoons gochugaru (Korean chilli powder)

1 teaspoon grated garlic

1 teaspoon grated ginger

1 tablespoon distilled vinegar (12%)

2 tablespoons sesame oil

1-2 teaspoons salt

½-1 tablespoons granulated sugar

METHOD

Trim, then shred the white cabbage, leek and carrot, then mix together in a bowl.

Add the remaining ingredients and mix – it can be eaten straight away and will keep fresh in the fridge for 1 week.

Recipe originally found at: https://www.jamieoliver.com/recipes/vegetables/coleslaw-kimchi/