Kimchee Salad

Submitted by FLKeysJen

"This is great for potlucks or barbecues - so much more flavorful than regular coleslaw. The original recipe is from Bobby Flay but I changed it a bit. Note: the farther in advance you make this, the better it gets!"

 

• Ready In: 48hrs 20mins
• Ingredients: 11
• Serves: 8

ingredients

• 1 head cabbage, finely shredded (Napa is best)
• 4 green onions, thinly sliced
• 1⁄4 cup rice vinegar
• 1 tablespoon soy sauce
• 2 tablespoons fresh ginger, peeled and chopped
• 4 garlic cloves, chopped
• 1 carrot, shredded
• 1⁄8 cup red chili pepper flakes (more if you dare)
• 1 tablespoon sugar
• 1⁄4 cup sesame oil
• salt & freshly ground black pepper

directions

1. Place cabbage, carrot and green onions in a large bowl.
2. In a blender, combine vinegar, soy sauce, ginger, garlic, chili flakes, and sugar, blending until smooth. With the motor running, slowly add the oil. Season with salt and pepper, to taste.
3. Pour the dressing over the cabbage and gently toss.
4. Cover and refrigerate for 2 to 3 days before serving to let the cabbage wilt and the flavors meld.

Reviews

[rosslare]

Very good and HOT, with minor adjustments to suit our tastes. I halved the chili and increased both sugar and vinegar to 1/3 cup. And left out the carrots and green onions.

 

[Gatorbek]

This was excellent!! Easy and delicious, not to mention nutritious! I made a couple tweaks to ingredient amounts for personal preference - I only used 2 green onions and 1 large garlic clove because I have to be around people during the day. :) Also, I cut WAAY back on the red pepper flakes. 2 TBSP is a LOT, so I used about 1/2 tsp, and there was plenty of fire. And I like spicy, too. Also, I used 1 tbsp sesame oil and 3 tbsp olive oil - sesame is such a strong oil, with this amount, the flavor came through quite nicely. There are so many variations on this, I can't wait to make this again! Broccoli, cukes, whatever is in the fridge. Thanks, I'll make this often!

 

[Kiersten Phae]

This was delish. I added about 3/4 of an english cucumber, skinned and juliened. It added a wonderful coolness to the salad. I will definately make this again. I can see myself adding broccoli slaw sometimes too. I used less pepper flakes and only used 3 green onions because of DS and DD. Thanks for sharing! Made for Green Eggs & Ham Asian Game.

 

[I Cook Therefore I]

I came across this while searching for something to use up my leftover vegetables. I'm really impressed. I had to make some adjustments; I didn't have carrots so I left it out (they mostly just add color anyhow) and I didn't realize it until I was halfway through making it but I was out of sesame oil so I had to use olive oil. I took a bite right after I mixed it up and it's already super flavorful so I can only assume that tomorrow it's going to be amazing! Next time I make this I will make SURE that I have sesame oil on hand because I'm sure it will make the dish. I'll also probably serve this with some chopped peanuts for texture. Thanks for posting!!

 

[VegSocialWorker]

Delicious. I love that I could make this on the weekend for lunches later in the week. That's a great time saver for me. The taste is really great. I love the hot pepper flakes. Only change I made was to use much lass sesame oil- but that's for my own dietary restriction. I'm sure it would be lovely with the full amount. Thanks for posting, I would make this again.