What type of kimchi works best?

Use traditional cabbage kimchi with a balance of spice and tang. It adds flavor without overwhelming the slaw.

How spicy is this kimchi slaw?

The spice level is adjustable. Add more or less gochujang or Sriracha based on your preference.

Can I make this slaw vegan?

Yes! Simply swap honey for agave or omit it, and use tamari instead of soy sauce if needed.

How long does kimchi slaw last?

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.

Can I use regular cabbage?

Yes, green cabbage works as a substitute for napa cabbage, though the texture will be slightly different.

What can I add to make it even more nutritious?

Add shredded kale, thinly sliced bell peppers, or even apple slices for extra vitamins and fiber.

Does kimchi slaw taste sour?

Kimchi slaw has a tangy flavor, thanks to the kimchi and vinegar. It’s a bit sour but well-balanced with the other ingredients.

The Perfect Kimchi Slaw Recipe That Will Transform Any Dish

Name: Kimchi Slaw Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Korean
Ingredients: 2 cups Napa cabbage, finely shredded; 1 cup red cabbage, finely shredded; 1 medium carrot, julienned; ½ daikon radish, julienned; ½ 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

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

Units Scale

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

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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.

Nutrition

Calories: 80 kcal
Sodium: 200mg
Fat: 3g
Carbohydrates: 12g
Fiber: 3g
Protein: 2g