For those unfamiliar with it, kimchi is a Korean fermented cabbage condiment. It comes in thousands of variations depending on what part of Korea you are from and what your family history is. Like a lot of fermented foods everyone seems to have their favourite way to do it. Our personal favourite is with asian cabbage, carrots, and lots of spice. We also like making chard kimchi. For this recipe we’re going to assume you already have some kimchi on hand.
This makes a pretty awesome side dish for fish or pork, and depending on how spicy you like your kimchi it can bring some nice tart heat on a cool spring day. It tastes best a day later, and this recipe makes enough for 4 adults as a side dish.
1 cup kimchi; diced, with some juice
2 cups shredded cabbage
1/2 cup thinly sliced onion
1/2 cup shredded carrot
1/2 cup chopped almonds
2 tablespoons extra virgin olive oil
1/2 tablespoon apple cider vinegar
1 tablespoon mayonaise (optional)
Salt & Pepper to taste
1) Dice up the kimchi, shred the cabbage and carrots, thinly chop the onions, and mix together in a large bowl.
2) Add the wet ingredients, and mix together until the dressing covers everything.
3) Refrigerate for 4 hours or longer. Overnight is best.
4) Sprinkle chopped almonds over the coleslaw when serving.