Spicy Kimchi Slaw

Ingredients for Spicy Kimchi Slaw

• 8 spring onions

• 120ml kimchi, plus 1 tablespoon juice from jar

• 2 tablespoons seasoned rice vinegar

• 1 tablespoon Sriracha

• 2 teaspoons fish sauce

• 2 teaspoons toasted sesame oil

• 1/4 cup vegetable oil

• 1 small head of Napa cabbage

• 1 (6") piece daikon, peeled, cut into matchsticks

• 250g store-bought shredded carrots

• Kosher salt

• Toasted sesame seeds and coriander with tender stems (for serving)

How to make Spicy Kimchi Slaw

Remove dark green tops from spring onions and thinly slice; set aside. Blend spring onion bulbs, kimchi, kimchi juice, vinegar, Sriracha, fish sauce, and sesame oil in a blender until smooth. With motor running, very slowly stream in vegetable oil; blend until dressing is thick and airy. Set aside.

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 6 cups; reserve remaining cabbage for another use. Toss in a large bowl with daikon, carrots, and reserved spring onion tops. Season with salt; pour reserved dressing over. Toss to coat, transfer to a platter, and top with sesame seeds and coriander.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.