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Quick Kimchee Coleslaw
Recipe Summary
Yield: Makes 4 cups, enough for 12 tacos
Ingredients
Ingredient Checklist
1/2 small head napa cabbage, cored and shredded
2 medium carrots, peeled and cut into thin shreds with a vegetable peeler
1/4 cup chopped kimchee
2 tablespoons unseasoned rice vinegar
1 teaspoon salt
1 teaspoon granulated sugar
1 teaspoon chopped fresh cilantro
1 teaspoon toasted sesame oil
Chopped roasted peanuts or cashews, for garnish
Gallery
Quick Kimchee Coleslaw
Recipe Summary
Yield: Makes 4 cups, enough for 12 tacos
Gallery
Quick Kimchee Coleslaw
Quick Kimchee Coleslaw
Quick Kimchee Coleslaw
Recipe Summary
Yield: Makes 4 cups, enough for 12 tacos
Recipe Summary
Yield: Makes 4 cups, enough for 12 tacos
Yield: Makes 4 cups, enough for 12 tacos
Makes 4 cups, enough for 12 tacos
Ingredients
Ingredients
- 1/2 small head napa cabbage, cored and shredded
- 2 medium carrots, peeled and cut into thin shreds with a vegetable peeler
- 1/4 cup chopped kimchee
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 teaspoon chopped fresh cilantro
- 1 teaspoon toasted sesame oil
- Chopped roasted peanuts or cashews, for garnish
Directions
Combine all the ingredients except the peanuts in a large bowl, cover, and refrigerate until ready to use. It can be made several days in advance; the cabbage will soften as it sits but the flavor will still be delicious. If you like crunch in your coleslaw, serve it as soon as possible after making it.
Garnish with the roasted peanuts, and serve.
Reviews
Add Rating & Review
Reviews
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Add Rating & Review
All Reviews for Quick Kimchee Coleslaw
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Reviews:
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Most Positive
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All Reviews for Quick Kimchee Coleslaw
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
