Kimchi slaw recipe
Created by The Tesco Recipes team
We’ve given coleslaw a Korean spin with this simple slaw that’s ready in 15 minutes – perfect for those last-minute BBQs. Raw kimchi brings fresh, tangy flavour, balanced by gochujang for heat and maple syrup for a smoky-sweet note. An epic side that also delivers a boost of fibre and vitamin A.
See method- Serves 6
- Takes 15 mins
- 49 calories / serving
- Healthy
- Vegan
- Vegetarian
- Dairy-free
Ingredients
- 2 tbsp reduced-salt soy sauce
- 1 tbsp rice wine vinegar
- ½ tbsp gochujang
- 2 tsp maple syrup
- 120g sweetheart cabbage, cored and finely shredded
- 3 carrots, scrubbed and finely shredded
- 4 spring onions, finely sliced
- 200g raw kimchi
- 2 tsp sesame seeds
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Shop ingredientsEach serving contains
- Energy
- 205kJ 49.0kcal
- Fat
- 1g
- Saturates
- 0g
- Salt
- 1.2g
- Sugars
- 7g
of the Reference intake
Carbohydrate 7.8gProtein 1.2gFibre 3.2g
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Method
- Mix the soy sauce, vinegar, gochujang and maple syrup together in a mixing bowl, then add the cabbage, carrots and spring onions. Toss well to coat in the dressing and massage in with clean hands for 1 min, then stir in the kimchi. Allow to marinate for 5 mins.
- Sprinkle with the sesame seeds to serve. Can be made 3 hrs ahead; cover and chill until ready to serve.
- See more Vegetable recipes
