Coleslaw kimchi

img_20170207_174136_670A lovely crunchy salad. The sesame oil makes this dish. For our lunch I did add some sesame seeds on top of the salad as well. -enjoy-

Tip: try this salad with the Fish Cakes!

Ingredients (serves 4)

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


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


2 Comments Add yours

  1. chefkreso says:

    Looks so yummy, I’m so hungry after seeing it 😁


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