Coleslaw kimchi

Coleslaw kimchi

A Korean twist on classic coleslaw

A Korean twist on classic coleslaw

Serves 4

DifficultyNot too tricky

Nutrition per serving

• Calories 122 6%

• Fat 7.5g 11%

• Saturates 1.1g 6%

• Sugars 11.8g 13%

• Salt 1.1g 18%

• Protein 3.3g 7%

• Carbs 12.3g 5%

• Fibre 5.6g -

Of an adult's reference intake

Ingredients

• 600g white cabbage
• 200g leek
• 100g carrot
• 2 tablespoons gochugaru , (Korean chilli powder)
• 1 teaspoon grated garlic
• 1 teaspoon grated ginger
• 1 tablespoon distilled vinegar , (12%)
• 2 tablespoons sesame oil
• 1-2 teaspoons salt
• ½-1 tablespoon granulated sugar

Recipe From

Kimchi: Essential Recipes of the Korean Kitchen

By Byung-Hi Lim and Byung-Soon Lim

Method

1. Trim, then shred the white cabbage, leek and carrot, then mix together in a bowl.
2. Add the remaining ingredients and mix – it can be eaten straight away and will keep fresh in the fridge for 1 week.