As summer rolls in, so does the joy of grilling, social gatherings, and outdoor dining. In my experience, few things accentuate those sunny days like a good, hearty coleslaw. But let’s spice things up a bit, shall we? Enter my Kimchi Coleslaw! This tangy, crunchy dish not only brightens up a BBQ plate but also complements a variety of main courses—think grilled chicken, fish tacos, or even a bold burger. Imagine biting into perfection where the crispness of fresh veggies meets the spicy zing of kimchi. Tempted? Let’s dive in!
Why This Recipe is a Winner
The beauty of this Kimchi Coleslaw lies in its simplicity and versatility. As someone who is both a registered dietitian and a passionate food enthusiast, I am drawn to recipes that are easy to whip up yet packed with flavor and nutrients. This recipe checks all those boxes.
Kimchi, a staple in Korean cuisine, is loaded with probiotics and vitamins. When you pair it with fresh vegetables like Napa cabbage, carrots, and bell peppers, you create a dish rich in textures and tastes. Moreover, the easy-to-follow steps mean you can spend more time enjoying your company and less time slaving over the stove.
How I Use the Ingredients
In crafting this coleslaw, I handpicked ingredients that not only enhance the flavor but also provide a colorful presentation. Fresh ginger adds a subtle zing, while the crisp Napa cabbage serves as a sturdy base—think of it as a crunchy canvas for all the other flavors. I often swap in different veggies based on what I have at home. Carrots’ sweetness pairs beautifully with kimchi’s spice, and once you add nuts for texture, you’ve got a dish that’s anything but ordinary.
Here’s what you’ll need:
Ingredients List
- 1 tbsp minced fresh ginger, for a subtle zing
- 2 cups finely shredded Napa cabbage
- ½ cup julienned kimchi
- ¼ cup grated carrot
- ⅛ cup thinly sliced jalapeño (optional)
- ⅛ cup thinly sliced red or sweet onion (optional)
- ⅛ cup diced red bell pepper or celery (optional)
- 2 tbsp toasted peanuts or cashews, for added crunch
- ⅛ cup sliced green onion, reserving some for garnish
- ⅛ cup chopped fresh cilantro, reserving some for garnish
- 1 tsp gochugaru (Korean red chili flakes) or crushed red pepper flakes (adjust to taste)
Dressing:
- 1 tbsp rice wine vinegar or apple cider vinegar
- 2 tsp toasted sesame oil
- Sea salt and freshly cracked black pepper, to taste
- White and/or black sesame seeds, for garnish and texture
- White and/or black sesame seeds, for garnish and texture – a little flair
How to Make Kimchi Coleslaw
Now, let’s get down to business! Follow these steps, and you’ll have a vibrant dish in no time.
Step 1: Prepare the Veggies
Start by finely shredding the Napa cabbage. As you slice through its layers, notice how crisp and fresh it feels. Place the shredded cabbage into a large mixing bowl. Next, julienne the kimchi. Ensure you’ve got enough to add that punchy flavor throughout.
Step 2: Mix in the Good Stuff
Add the grated carrot, jalapeño (if using), red onion, and diced bell pepper or celery to the mix. The color contrast is stunning, and the crunch will keep you coming back for more.
Step 3: Add Flavor Punch
Toss in the minced ginger, sliced green onion, and chopped cilantro. I always leave some cilantro for a final garnish. Can you picture it? Those bright green flecks on top of the coleslaw – pure eye candy!
Step 4: Create the Dressing
In a small bowl, whisk together the rice wine vinegar, toasted sesame oil, sea salt, and freshly cracked pepper. Taste it as you go. Adjust the seasoning to your liking. This dressing is where your coleslaw will get its zing, so don’t hold back!
Step 5: Combine Everything
Drizzle the dressing over the vegetable mix. Combine well. I always find it helpful to use two mixing spoons. It lets me fold the ingredients without crushing them.
Step 6: Chill Out
Cover the bowl with cling wrap or transfer the coleslaw to an airtight container. Let it chill in the fridge for at least 30 minutes. This waiting time allows the flavors to meld beautifully, which is key to a rich-tasting coleslaw.
Step 7: Final Touches
Before serving, give it a good stir and taste again. If you really want to impress, finish with sesame seeds and a sprinkle of reserved green onions and cilantro.
Recipe Notes
Each ingredient plays a vital role in building flavor.
- Napa cabbage: Gentle yet crunchy, it provides the perfect base for this dish.
- Kimchi: Choose a good quality brand. It should have a robust, fermented taste that complements the veggies.
- Fresh ginger: Adds brightness. The more finely you mince, the more its flavors meld with the other ingredients.
- Peanuts or cashews: Adds necessary crunch. Toast them beforehand to bring out their nuttiness.
Recipe Variations
One of the best things about coleslaw is versatility. Feel free to mix it up!
1. Spicy Kick: For more heat, double up on the jalapeño or add some Sriracha.
2. Vegan Twist: Swap the sesame oil with avocado oil for a lighter option.
3. Extra Protein: Toss in some shredded cooked chicken or chickpeas for added sustenance.
4. Crunchy Switch-Up: Use other crunchy veggies like radishes or chopped snap peas.
5. Fruit Addition: Throw in some pineapple chunks for a sweet twist.
6. Herb Variety: Experiment with different herbs like mint or parsley for a fresh touch.
Kimchi Coleslaw Recipe
Equipment
- Large mixing bowl
- Small bowl
- Two mixing spoons
Ingredients
- 1 tbsp minced fresh ginger for a subtle zing
- 2 cups finely shredded Napa cabbage
- ½ cup julienned kimchi
- ¼ cup grated carrot
- ⅛ cup thinly sliced jalapeño optional
- ⅛ cup thinly sliced red or sweet onion optional
- ⅛ cup diced red bell pepper or celery optional
- 2 tbsp toasted peanuts or cashews for added crunch
- ⅛ cup sliced green onion reserving some for garnish
- ⅛ cup chopped fresh cilantro reserving some for garnish
- 1 tsp gochugaru Korean red chili flakes or crushed red pepper flakes (adjust to taste)
- Dressing:
- 1 tbsp rice wine vinegar or apple cider vinegar
- 2 tsp toasted sesame oil
Instructions
- Start by finely shredding the Napa cabbage. As you slice through its layers, notice how crisp and fresh it feels. Place the shredded cabbage into a large mixing bowl. Next, julienne the kimchi. Ensure you’ve got enough to add that punchy flavor throughout.
- Add the grated carrot, jalapeño (if using), red onion, and diced bell pepper or celery to the mix. The color contrast is stunning, and the crunch will keep you coming back for more.
- Toss in the minced ginger, sliced green onion, and chopped cilantro. I always leave some cilantro for a final garnish. Can you picture it? Those bright green flecks on top of the coleslaw – pure eye candy!
- In a small bowl, whisk together the rice wine vinegar, toasted sesame oil, sea salt, and freshly cracked pepper. Taste it as you go. Adjust the seasoning to your liking. This dressing is where your coleslaw will get its zing, so don’t hold back!
- Drizzle the dressing over the vegetable mix. Combine well. I always find it helpful to use two mixing spoons. It lets me fold the ingredients without crushing them.
- Cover the bowl with cling wrap or transfer the coleslaw to an airtight container. Let it chill in the fridge for at least 30 minutes. This waiting time allows the flavors to meld beautifully, which is key to a rich-tasting coleslaw.
- Before serving, give it a good stir and taste again. If you really want to impress, finish with sesame seeds and a sprinkle of reserved green onions and cilantro.
Notes
- Napa cabbage: Gentle yet crunchy, it provides the perfect base for this dish.
- Kimchi: Choose a good quality brand. It should have a robust, fermented taste that complements the veggies.
- Fresh ginger: Adds brightness. The more finely you mince, the more its flavors meld with the other ingredients.
- Peanuts or cashews: Adds necessary crunch. Toast them beforehand to bring out their nuttiness.
Nutrition
Frequently Asked Questions
Conclusion
There you have it! A vibrant, flavor-packed Kimchi Coleslaw that is sure to be a hit at your summer gatherings. As someone who finds joy in easy, healthy cooking, this dish is a top pick for me. From its crunchy textures to the spicy kick from the kimchi, every mouthful tells a delectable story. So, unleash your inner chef, and let your coleslaw shine at your next gathering. Whether you’re pairing it with grilled meats, seafood, or even enjoying it on its own, one thing’s for sure: this recipe will leave a lasting impression. Happy cooking!
