Kimchi Slaw

By: The Local Palate
kimchi slaw recipe

“This fresh kimchi slaw takes no more than 30 minutes to make and yet has everything one would expect from kimchi—a satisfying combination of spice, tang, and crunch. Cilantro adds freshness but can be replaced with minari, watercress, or mint.” 

Seung Hee Lee, the cookbook author and wine pairing expert, provides the perfect fermentation process needed to create authentic kimchi by adding apple cider vinegar to this recipe. Make this delicious, well-loved dish and pair it with a glass of sparking rosé if you’re in need of some bubbly.

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Makes 2½ quarts

  • ¼ cup gochugaru
  • 2 tablespoons fish sauce, low-sodium soy sauce, or tamari
  • 2 tablespoons sugar
  • 3 tablespoons rice vinegar or cider vinegar
  • 1½ tablespoons minced garlic
  • 1 teaspoon minced fresh ginger
  • ½ grated large Asian pear or apple, or 1 tablespoon light corn syrup
  • About 10 leaves Napa cabbage, from 1 head, starting from the outer layer, rinsed
  • 1 cup daikon or red radish
  • 1 cup green onion, thinly sliced crosswise
  • 1 cup chopped fresh cilantro
  • ¼ cup toasted sesame seeds for garnish (optional)
  • ¼ cup pomegranate arils for garnish (optional)
  1. In a large bowl, place gochugaru, fish sauce, sugar, vinegar, garlic, ginger, and Asian pear. Mix well to form wet paste. Pat dry napa cabbage and slice about ¼ inch thick; add to paste. Thinly julienne radish and add to cabbage mixture, tossing well to combine. Fold in green onion and cilantro. Before serving, garnish with sesame seeds and pomegranate arils.

  • Recipe By
    Adapted from Everyday Korean by Kim Sunee and Seung Hee Lee (Countryman Press). Copyright © 2017.

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