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Kimchi Slaw
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- #57054
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 medium heads napa cabbage
1/4 Asian chili sauce or to taste
1/4 cup rice vinegar
1 lime, juiced
2 tablespoons sugar
1 medium daikon radish
4 medium carrots
1 cup vegetable oil
directions
Cut Napa cabbage in half lengthwise. Remove core. Separate leaves and rinse. Cut leaves in 1 inch strips.
In a large bowl, combine chili sauce, vinegar, lime juice, and sugar. Add cabbage leaves and toss to coat. Let rest for 20 minutes.
Meanwhile, peel carrots and daikon. If carrots are thick, slice lengthwise in two then in 1/8 inch rounds, otherwise keep whole and slice in 1/8 inch rounds. Cut daikon in half lengthwise and slice in 1/8 inch rounds. Add daikon and carrot to bowl along with oil and sliced green parts of the scallion. Stir to combine. Adjust seasoning with salt and more chili sauce to taste.
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nutrition data
285 calories, 27 grams fat, 11 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
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reviews & comments
September 19, 2014
I wasn't able to get daikon radish so I used regular radish and that worked good. I let it rest for 20 minutes as directed then added the other ingredients and let it sit another 20 minutes. Very good recipe.