This kimchi slaw with crab is a unique slaw recipe for its additional Asian ingredients that give it that extra crunch and tangy, umami-rich flavor. It's ready in about 15 minutes or less!
Koreans enjoy barbecue as much as Americans do, but their methods and flavors are different. While Americans smoke and slow-cook their meals in dry rubs and BBQ sauces, Koreans grill their meat in sauces that are on the sweeter side and tend to include ingredients like soy sauce, honey, garlic and sesame oil.
They tend to use smaller cuts of meat and their sides consist of dishes like kimchi, rice and pickles. This slaw combines the best of both BBQ styles.
The carrots and cabbage form a good, crunchy base in this kimchi salad while the crab meat adds a soft texture and savory taste. The creamy, cool mayo helps balance the sour kimchi, kimchi brine, and the bite from the sliced green onions.
I also make a kimchi tofu stir fry and kimchi potato salad that you might like.
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What is Kimchi Slaw?
Kimchi slaw is like regular coleslaw because of the mayo dressing and the various crunchy vegetables like shredded carrots and cabbage, but it has the addition of Korean kimchi (fermented vegetables) to make it a fusion dish, just like in this Korean kimchi pizza. Both slaws are also similar in their quick and easy preparation.
Some other added ingredients not normally in basic coleslaw include sesame oil, green onions, black sesame seeds, and crab meat. Coleslaw is usually a vegetarian dish, but in this recipe I’ve included the crab as it goes well with kimchi. These ingredients add more flavor and kick.
Ingredients
- mayonnaise - For the creamy, slaw dressing.
- soy sauce - I use soy sauce to season the slaw with rich flavor.
- kimchi brine - This is the liquid in the jar of kimchi.
- sesame oil - Make sure to use toasted sesame oil.
- green cabbage - Check out how to shred cabbage for coleslaw here.
- carrots - We are going to julienne the carrots, which is also known as the matchstick cut: thin stick-shape pieces.
- imitation crab meat - You are looking for the flake style crab meat.
- kimchi - If you can't find it in the grocery store, I have a recipe for Korean kimchi.
- garnishes - black sesame seeds and sliced green onions
*Check recipe card for ingredient amounts.
Pro Tip: Use a mandolin to shred the cabbage into thin pieces to make prep time a lot quicker and easier.
How to Make it
- Make the slaw dressing. In a small bowl, combine the mayonnaise, soy sauce, kimchi brine and sesame oil. Reserve.
- Toss the veggies and crab together. In a large bowl, toss together the cabbage, carrots, crab meat and kimchi.
- Add dressing. Pour the dressing on top and toss to coat.
- Serve. Garnish with the black sesame seeds and green onions. Serve!
Serving Suggestions
Regular slaw is usually served as a side dish with barbecued meats like ribs, pulled pork, brisket, burgers or chicken. With kimchi slaw, you can do the same but with slightly different flavors.
Since this slaw recipe has crab and other Asian ingredients, I recommend a sweet and/or spicy chicken dish (like in this Korean BBQ Chicken) because it is a mild meat that pairs well with crab; the slaw’s sour and creamy taste will give your taste buds a break from the spice.
If you wish to pair the slaw with a simpler meal, these kimchi hot dogs, tacos or pulled pork sandwiches are easy and delicious suggestions.
Recipe FAQs
For this recipe, I use a mandolin to get nice and thin, uniform slices of cabbage. You can use a box grater if you prefer the extra, finely shredded cabbage.
Keep leftovers refrigerated in a covered container for up to 3-5 days.
More Delicious Kimchi Recipes
What did you think of this fusion coleslaw dish? If you tried this Kimchi Slaw Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Kimchi Slaw
Ingredients
- ½ cup mayonnaise
- ½ tablespoon soy sauce
- ½ tablespoon kimchi brine - the liquid in the jar of kimchi
- ½ tablespoon sesame oil
- 2 cups green cabbage - shredded
- 1 cup carrots - julienned or shredded
- 1 cup imitation crab meat (flake style) - shredded
- 1 cup kimchi - drained and chopped
- black sesame seeds - to garnish
- sliced green onions - to garnish
Instructions
- In a small bowl, combine the mayonnaise, soy sauce, kimchi brine and sesame oil. Reserve.
- In a large bowl, toss together the cabbage, carrots, crab meat and kimchi.
- Pour the dressing on top and toss to coat.
- Garnish with the black sesame seeds and green onions. Serve!
Notes
- For this recipe, I use a mandolin to get nice and thin, uniform slices of cabbage. You can use a box grater if you prefer the extra, finely shredded cabbage.
- Keep leftovers refrigerated in a covered container for up to 3-5 days.
- Regular slaw is usually served as a side dish with barbecued meats like ribs, pulled pork, brisket, burgers, chicken or even tacos. With kimchi slaw, you can serve it the same way.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Bob B says
I don't often comment on recipes but I am happy to do so here. This is my favorite slaw that I have ever made. We had this with gochujang pork chops and it was the perfect side dish. Wonderful texture and just loaded with flavor.
Joss Dyckson says
You don't know how much that means to me. Thank you so much, Bob. 🙂