Spicy Napa Cabbage and Kimchi Slaw
Serves 4
Ingredients
- 1 Recipe for Kimchi Dressing
- 4 Scallions, sliced thin
- ½ Small head of Napa Cabbage
- 4 Pcs Radish, grated
- 3 Carrots, grated
- Kosher salt
- For garnish: cilantro
- For Kimchi Dressing:
- ¼ Cup kimchi, plus 1 Tablespoon juice from jar
- 1 Tablespoon seasoned rice vinegar
- 2 Teaspoon Sriracha
- 1 Teaspoon fish sauce
- 1 Teaspoon toasted sesame oil
- 1/8 Cup vegetable oil
Shopping List
- Scallions
- Small head of Napa Cabbage
- Radishes
- Carrots
- Cilantro
- Seasoned Rice Vinegar
- Sriracha
- Fish Sauce
- Toasted Sesame Oil
Instructions
- 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.