Easy Kimchi Creamy’ish Vinegar Coleslaw Recipe
This coleslaw gets better as it sits; consider making it earlier in the day or the day before. Adding kimchi, or Korean fermented cabbage, to the slaw makes it more complex without too many additional ingredients. You can find kimchi at any Asian market and most health food stores.
Ingredients
- 2 tbsp rice vinegar
- 2 tbsp sunflower, grapeseed or canola oil
- 1 tsp sesame oil
- 1 tbsp honey
- 1 tbsp mayo
- ¼ cup kimchi, chopped finely
- 1 397 g/14 oz bag of coleslaw mix
- 3 green onions, chopped in thin rounds
- A few tbsp golden raisins, optional
- Sprinkle of toasted sesame seeds,
- optional
Instructions
- 1
In a large bowl, mix together the vinegar, oils, honey, mayo and kimchi.
- 2
Add the coleslaw, green onion and raisins, if using. With your hands, aggressively mix (you almost want to massage) the slaw mix with the dressing.
- 3
When ready to serve, sprinkle with toasted sesame seeds, if using. Serves 4.
Tips & Storage
- How to Store
- Store in an airtight container in the refrigerator. Most sides keep well for 3-4 days. Dress salads just before serving to keep them crisp.
- Make Ahead Tip
- Many sides can be prepped in advance. Chop vegetables and make dressings ahead of time, then assemble just before serving.
- Serving Tip
- This pairs well with a variety of main dishes. Try it alongside grilled chicken, fish, or a hearty soup for a complete meal.
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Frequently Asked Questions
How do I make Easy Kimchi Creamy’ish Vinegar Coleslaw?
This Easy Kimchi Creamy’ish Vinegar Coleslaw recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 11 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this easy kimchi creamy’ish vinegar coleslaw?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.