Kimchi broccoli slaw makes the world a better place. At least my world this week.
Life has been kind of hectic lately. We started running Loka Snacks 3 nights a week in our local bar and we’ve had other events around the city.
This week felt really long and while we didn’t work Saturday night we went out for our neighbours birthday where Dave made this giant confetti cake covered with candy and topped with Skor pieces.
It was awesome. But Sunday we felt kinda junky.
So it wasn’t surprising that I wanted salad for dinner. I needed something healthy. But it was surprising when Dave handed me this kimchi broccoli slaw.
It was just what I needed, spicy green veggies – my favourite.
If you’re interested in fermenting check out Dobbernation’s guide to how to ferment vegetables.
Pin it and make it later!
I love using kimchi in recipes, if you have a good one share the link below in the comments.
[wpurp-searchable-recipe]Kimchi Broccoli Slaw – – broccoli (sliced thin), napa cabbage (shredded), shallot (diced), kimchi (diced), garlic (minced fine), snow peas (julienne), carrot (grated), chicory stems, purple cabbage, rice vinegar, Salt, Dressing:, mayonnaise, honey, sriracha, vegetable oil, Korean chili powder, Black pepper, , Place all vegetables in large bowl along with salt and vinegar.; Mix thoroughly by pressing the salt and vinegar into the veg beginning to soften it.; Rest 10 minutes.; Mix again thoroughly and drain off half the liquid the vegetables have released.; Add remaining ingredients to bowl and mix well.; Taste for seasoning – adjust if necessary and serve.; Slaw can be made up to 6 hours in advance any longer and you may be risking soggy slaw.; Alternatively you could mix all the vegetables with salt and vinegar up to 24 hours in advance, and then add dressing just prior to serving for ultimate crunch, enjoy!; ; – – Salad – Korean – recipes – vegetarian – – [/wpurp-searchable-recipe]