Discover the Perfect Kimchi Slaw Recipe That Will Transform Any Dish
Kimchi Slaw is the fusion side dish we didn’t know we needed. It’s fresh, tangy, and has just the right hint of spice.
Imagine crunchy cabbage coleslaw with the punch of actual kimchi—it’s a match made in food heaven.
But if you’re new to this concept, the question may come up: “How do you make it taste just right?” or “What do I pair it with?”
We get it!
Making any new korean dish can feel like a lot, but once you know the basics, this recipe can easily be your go-to for everything from taco toppings to korean bbq burgers.
Let’s break it down to make this the best kimchi slaw you’ve ever tasted.
What Exactly is Kimchi Slaw?
Kimchi Slaw is a Korean-inspired salad twist on classic coleslaw.
It’s bright, crunchy, and has a kick of spice, thanks to fermented juicy kimchi.
This slaw uses asian cabbage slaw ingredients like napa cabbage, kimchi juice, and more, tossed in a tangy, umami dressing that includes sesame oil, soy sauce, and a little bit of heat from gochujang or Sriracha.
Perfect for pairing with burgers, Korean bbq sauce, or even as a topping on traditional coleslaw sandwiches, this delicious slaw brings a whole new flavor experience.
Why You’ll Love This Kimchi Slaw
It’s spicy, tangy, and packed with a crunch that’s oh-so-satisfying. You can whip it up in minutes, and it’s endlessly versatile. Whether you’re throwing a BBQ, making Korean burgers, or craving a fresh, exciting side, this easy slaw is just the right fit.
Ingredients You’ll Need
The Essentials for Flavor and Texture
- Napa Cabbage (2 cups, finely shredded): Adds a light, crisp crunch that balances out the bold flavors of kimchi.
- Red Cabbage (1 cup, finely shredded): Adds color and a slightly firmer texture.
- Carrots (1 medium, julienned): Brightens up the slaw with a natural sweetness and crunch.
- Daikon Radish (½, julienned): For an extra crunch and mild spiciness, enhancing the flavor without overpowering it.
- Kimchi (½ cup, chopped, with juice): The star of the dish. Use your favorite kimchi for the best results.
- Green Onions (3, thinly sliced): Adds a touch of mild, fresh onion flavor.
- Rice Vinegar (2 tbsp): Lends a tangy kick that lightens the slaw.
- Sesame Oil (1 tbsp): Brings a nutty, rich depth to the dressing.
- Soy Sauce (1 tbsp): For that savory umami flavor. Use tamari if gluten-free.
- Gochujang (1 tsp) or Sriracha: Add as much or as little as you like. It gives the slaw a touch of heat.
- Honey (1 tsp, optional): Balances the flavors if you like a hint of sweetness.
- Fresh Ginger (1 tsp, grated): Adds a warm, peppery bite.
- Garlic (1 clove, minced): Gives the dressing a savory depth.
- Toasted Sesame Seeds (1 tbsp): For added texture and a toasty flavor.
- Salt and Pepper (to taste): Enhance all the other flavors in the slaw.
Step-by-Step Instructions
1. Prepare Your Veggies
Start by shredding your napa and red cabbage. Then julienne the carrot and daikon radish. Thinly slice your green onions. Place all these crunchy, colorful veggies into a large mixing bowl.
2. Add Kimchi
Roughly chop the kimchi and add it to the bowl, including a tablespoon or two of kimchi juice for extra flavor.
3. Make the Dressing
In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, gochujang, honey (if using), grated ginger, and minced garlic. This mix will create a tangy, spicy, and umami-packed dressing that brings it all together.
4. Combine and Toss
Pour the dressing over the veggies and kimchi. Toss well until everything is coated evenly.
5. Season and Garnish
Taste your slaw and add salt and pepper as needed. Sprinkle sesame seeds over the top.
6. Serve or Chill
You can enjoy your kimchi slaw immediately for a fresher crunch or refrigerate it for 15–30 minutes to let the flavors meld.
Don’t be afraid to experiment! For a unique twist, try pairing this kimchi slaw with our chicken katsu for an Asian-inspired meal or serve it with a side of savory rice patties for a hearty combination.
Kimchi Slaw Recipe Recap
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Kimchi Slaw Recipe
- Total Time: 15 minutes
Description
This Kimchi Slaw is a quick, vibrant side that blends the crunchy, refreshing qualities of a classic slaw with the spicy, tangy depth of kimchi. Perfect as a side dish, a topping for tacos, or an addition to sandwiches, this slaw adds a unique twist to any meal with its original touch of daikon radish.
Equipment
- Cutting board
- Chef’s knife
- Large mixing bowl
- Small mixing bowl
- Measuring spoons
- Whisk
Ingredients
- 2 cups Napa cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 medium carrot, julienned
- 1/2 daikon radish, julienned
- 1/2 cup kimchi, roughly chopped (use kimchi juice too for added flavor)
- 3 green onions, thinly sliced
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp soy sauce or tamari (for gluten-free)
- 1 tsp gochujang (Korean chili paste) or Sriracha, to taste
- 1 tsp honey or agave (optional, for sweetness)
- 1 tsp fresh ginger, grated
- 1 garlic clove, minced
- 1 tbsp sesame seeds, toasted
- Salt and pepper, to taste
Instructions
- Prepare the Vegetables: Finely shred the Napa and red cabbage. Julienne the carrot and daikon radish. Thinly slice the green onions. Place all vegetables in a large mixing bowl.
- Add Kimchi: Roughly chop the kimchi and add it to the bowl with the other vegetables. Pour in a bit of the kimchi juice (about 1-2 tablespoons) to intensify the flavors.
- Make the Dressing: In a small bowl, whisk together the rice vinegar, sesame oil, soy sauce, gochujang, honey (if using), grated ginger, and minced garlic until well combined.
- Combine: Pour the dressing over the vegetables and kimchi. Toss thoroughly to coat everything evenly.
- Season and Garnish: Taste and add salt and pepper as needed. Sprinkle with toasted sesame seeds for a final touch of flavor and texture.
- Serve or Chill: Serve immediately for a crisp texture, or let the flavors meld by refrigerating the slaw for 15–30 minutes before serving.
Notes
- Adding daikon radish gives this slaw a unique crunch and subtle sweetness, elevating it from the typical cabbage-based kimchi slaw and adding a traditional Korean ingredient. This radish also adds a fresh layer of texture that complements the soft crunch of the cabbage and kimchi, making it more dynamic and refreshing.
- Make It Vegan: Substitute honey with agave or maple syrup.
- Adjusting Spice Level: For a milder slaw, reduce or omit the gochujang or Sriracha.
- Storage: Store in an airtight container in the refrigerator for up to 2 days. This slaw is best enjoyed fresh for optimal crunch.
- Prep Time: 15 minutes
- Category: Side Dish, Condiment
- Method: No-cook, Mixing
- Cuisine: Korean, Fusion
Nutrition
- Calories: 80 kcal
- Sodium: 200mg
- Fat: 3g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
Nutritional Insights
This recipe is a low-calorie, flavor-packed side. Kimchi is rich in probiotics, which can benefit digestion and gut health. The cabbage and radish provide fiber, and the carrots add vitamins A and K. Each serving (1/4 of the recipe) is approximately:
- Calories: 80
- Carbohydrates: 12g
- Protein: 2g
- Fat: 3g
- Fiber: 3g
- Sodium: 200mg
Ingredient Substitutions and Variations
Can’t find an ingredient? Here are some simple swaps:
- Napa Cabbage: Substitute with green cabbage if napa isn’t available.
- Daikon Radish: Regular red radish will also work, though it will be spicier.
- Gochujang: Try Sriracha or red chili flakes for heat.
- Honey: Maple syrup, agave, or a small pinch of sugar work well if you prefer vegan options.
Flavor Variations:
- Make It Creamy: Stir in a tablespoon of vegan or regular mayonnaise for a creamier slaw.
- Herbal Boost: Add chopped cilantro or mint for a fresh, herbal twist.
- Extra Crunch: Toss in some thinly sliced cucumbers or bell peppers.
Serving Suggestions
Kimchi slaw is a fantastic addition to many dishes:
- Taco Topping: Perfect pairing to Korean BBQ Taco’s or for adding zing to fish or pork tacos.
- BBQ Side Dish: Pairs well with grilled meats and burgers.
- Salad Booster: Mix with salad greens for a spiced-up version of a side salad.
- Sandwich Layer: Add it to sandwiches and wraps for a tangy crunch.
Kimchi slaw adds a crunchy, zesty layer to many dishes. Use it as a topping on our A1 burger for a burst of flavor
Kimchi Coleslaw FAQ’s
Use traditional cabbage kimchi with a balance of spice and tang. It adds flavor without overwhelming the slaw.
The spice level is adjustable. Add more or less gochujang or Sriracha based on your preference.
Yes! Simply swap honey for agave or omit it, and use tamari instead of soy sauce if needed.
It’s best within 1–2 days when stored in an airtight container in the fridge. It loses some crunch after that but still tastes good.
Yes, green cabbage works as a substitute for napa cabbage, though the texture will be slightly different.
Add shredded kale, thinly sliced bell peppers, or even apple slices for extra vitamins and fiber.
Kimchi slaw has a tangy flavor, thanks to the kimchi and vinegar. It’s a bit sour but well-balanced with the other ingredients.
And there you have it—kimchi slaw that’s fresh, tangy, and packed with flavor. Perfect for just about any meal you can think of. Enjoy, and don’t be shy to make it your own!
This recipe is brought to you by Ryan Yates, an executive chef with 20 years of experience in commercial kitchens. With his expertise, you’re sure to make a slaw that’s both bold and balanced. To discover more vibrant and easy-to-follow recipes, consider joining our Simply Delicious Newsletter by Edible Exposure Media for weekly culinary inspiration.