Spicy Napa Cabbage and Kimchi Slaw

Serves 4


  • Tear off leaves from cabbage until you get down to the crunchy white part. Rip outer leaves into 2" pieces. Thinly slice core crosswise until you have about 3 cups; reserve remaining cabbage for another use. Toss in a large bowl with radish, carrots, and green onion. Season with salt; pour dressing over. Toss to coat, transfer to a platter, and top with cilantro.
  • For Kimchi Dressing:
  • Mix in a food processor until smooth Kimchi, rice vinegar, Sriracha fish sauce, toasted sesame oil, and vegetable oil. Set aside until vegetables for salad are ready.

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