Kimchi Slaw
This kimchi slaw with crab is a unique slaw recipe for its additional Asian ingredients that give it that extra crunch and tangy, umami flavor.
Servings: 4
Calories: 274kcal
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.½ cup mayonnaise, ½ tablespoon soy sauce, ½ tablespoon kimchi brine, ½ tablespoon sesame oil
- In a large bowl, toss together the cabbage, carrots, crab meat and kimchi.2 cups green cabbage, 1 cup carrots, 1 cup imitation crab meat (flake style), 1 cup kimchi
- Pour the dressing on top and toss to coat.
- Garnish with the black sesame seeds and green onions. Serve!
Notes
- Slicing Tip: 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.
- Storage: Keep leftovers refrigerated in a covered container for up to 3-5 days.
- Sides: 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
Calories: 274kcal | Carbohydrates: 13g | Protein: 4g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 585mg | Potassium: 172mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5398IU | Vitamin C: 15mg | Calcium: 27mg | Iron: 1mg
