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Coleslaw kimchi

Coleslaw kimchi

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Coleslaw kimchi

A Korean twist on classic coleslaw

A Korean twist on classic coleslaw

Serves 4

DifficultyNot too tricky

Nutrition per serving
  • Calories 122 6%

  • Fat 7.5g 11%

  • Saturates 1.1g 6%

  • Sugars 11.8g 13%

  • Salt 1.1g 18%

  • Protein 3.3g 7%

  • Carbs 12.3g 5%

  • Fibre 5.6g -

Of an adult's reference intake


  • 600g white cabbage
  • 200g leek
  • 100g carrot
  • 2 tablespoons gochugaru , (Korean chilli powder)
  • 1 teaspoon grated garlic
  • 1 teaspoon grated ginger
  • 1 tablespoon distilled vinegar , (12%)
  • 2 tablespoons sesame oil
  • 1-2 teaspoons salt
  • ½-1 tablespoon granulated sugar

Recipe From

Kimchi: Essential Recipes of the Korean Kitchen

By Byung-Hi Lim and Byung-Soon Lim


  1. Trim, then shred the white cabbage, leek and carrot, then mix together in a bowl.
  2. Add the remaining ingredients and mix – it can be eaten straight away and will keep fresh in the fridge for 1 week.

Watch the video: Emergency kimchi yangbaechu-kimchi: 양배추김치 (February 2023).