Great as a topping for pulled pork sandwiches, Polish sausage on a bun or fish tacos
Dale created this Quick Fresh Kimchi Slaw after eating a similar tasty cabbage slaw from the late Chef Thomas Benninger of Gladys at The Strand in San Antonio many years ago. As a side dish, it pairs well with barbecue.
This fresh tasting slaw is extremely popular and 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 with the benefit of being great for your gut health. Gotta feed those microbes that keep your immune system humming!
|Prep time:||15 minutes|
|Cook time (passive):||15 minutes or more|
|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 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.
Wine Pairing Guide
Rosé wines from any region would pair beautifully.