Dale created this Quick Faux Kimchi after eating a similar tasty Thai cabbage slaw from Chef Thomas Benninger of Gladys at The Strand in San Antonio many years ago. This versatile Asian Slaw makes a great topping for pulled pork sandwiches, Polish sausage on a bun or fish tacos. As a side dish, it pairs well with barbecue.
This fresh tasting slaw is good for you and extremely popular (even addictive when served to well-traveled palates). We count it among our top five all-time popular recipes. The melding of sweet, acidic, hot, salty and savory creates umami perfection.
|Prep time:||15 minutes|
|Cook time (passive):||15 minutes|
|Servings:||6 – 8|
- 4 Baby Bok Choy, stems w/ leaves cut crossways to 1/2 “
- 3/4 head Chinese or Napa Cabbage, cut crossways to 1/2″
- ½ 10-ounce bag matchstick Carrots
- Seaweed, cut into thin strips
- 1/4 cup Cilantro leaves, separated from stems, chop lightly
- 5 cloves Garlic (or more to taste), crush and chop fine
- 2 ounces Agave Nectar or 1 tsp. Palm Sugar
- 1-2 ounces Fish Sauce (or more to taste)
- 3-4 ounces Seasoned Rice Wine Vinegar (or more to balance)
- 1 tablespoon Korean Gochujang red chili paste, adjust to your tolerance of spicy heat (may substitute Asian-style Hot Chile Sauce to taste)
- For extra texture, flavor and visual pop, add:
- Furikake Rice Seasoning (blend of seaweed and black sesame seeds) or Black Sesame Seeds
- In a large bowl, place the bok choy and cabbage that has been cut crossways in 1/4″ to 1/2″ thick slices.
- Add carrots, seaweed, chopped garlic and cilantro leaves, agave nectar, fish sauce, rice wine vinegar and gochujang or Asian-style hot sauce. Sprinkle with furikake or black sesame seeds.
- Mix all and transfer to a non-reactive (glass, ceramic) bowl to rest for 15 to 30 minutes for flavors to properly integrate.
Rosé wines from any region would pair beautifully.