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Kimchi Slaw


For the kimchi sauce:

6 garlic cloves

1 cup coarse gochugaru (Korean red pepper flakes)

½ cup sugar

¼ cup salt

1 tablespoon onion powder

1½ teaspoons black pepper

For the slaw:

8 cups thinly sliced cabbage

½ cup kimchi sauce, or more to taste

1 tablespoon unseasoned rice wine vinegar

1 tablespoon sugar (optional)

Slivered green onions and black sesame seeds, for garnish


  1. Make the kimchi sauce: In a blender or food processor, blend garlic with ½ cup water. In a large bowl, mix 1¼ cups water with remaining ingredients and garlic mixture. Whisk until sugar is completely dissolved. Store in refrigerator for up to 2 months.
  2. Make the slaw: In a large bowl, toss cabbage with kimchi sauce, vinegar, and sugar. Transfer to a covered container and refrigerate. May be served immediately or allowed to rest and ferment
 for up to 2 weeks. Garnish with green onions and sesame seeds before serving.

From Coleslaw with a Korean Kick.

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