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.
[recipe]
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]
Bacon is Magic…I told many friends about your blog because, well, bacon IS magic! lol
This recipe sounds awesome.
I make my own balsamic dressing. Maybe you will like it. Let me know!
1 tbs of extra virgin olive oil
2 tbs of chilled balsamic vinegar
1 tbs of whole organic golden flaxseeds
1 tbs of organic flaxseed meal
2 tsp of organic black sesame seed meal (ground black sesame seeds)
1 tsp freshly ground black pepper
1 clove of freshly minced organic garlic
pinch of sea salt (Himalayan pink if you have it!)
dash of paprika
1 tbs of rosemary
1 tbs of oregano
1/2 tsp of thyme
dash of onion powder
Let me know what you think!
That sounds so good – love healthy when it’s full of flavour.
Excellent recipe. Ganjang and Gochujang (or equivalent) works well with Kimchi as well. Not to mention sesame oil, which is quite common in Korean cuisine. I’m sure this is going to be an excellent meal, especially when paired up with proper beer. 😉
I’d love to go to Korea just to eat, the food is so different than other areas I’ve been.