Looking for a unique side dish to go with Korean BBQ? This low-carb, fusion spicy kimchi slaw is just the ticket. Using kimchi as a base, combined with purple cabbage, mayo, sesame seeds and other Korean flavours makes for a colourful salad with a combination of creamy, spicy, umami flavours that won't soon be forgotten.
Ingredients:
- 4 green onions
- ¾ cup homemade kimchi, plus 1 tablespoon juice from jar (*Use vegan version to make this vegan.)
- ½ tablespoon unsweetened rice vinegar
- ½ tablespoon sriracha
- 1 teaspoon fish sauce
- 1 teaspoon toasted sesame oil
- ¼ cup avocado oil
- 2½ cups purple cabbage, thinly sliced
- ½ cup daikon, thinly sliced
- ½ cup carrots, grated (or add more daikon to make it lower carb)
- Flaky sea salt (like Maldon or Fleur de sel, to taste
- Toasted sesame seeds (white and/or black) (for garnish)
- Fresh cilantro with tender stems (for garnish)
Ingredients:
Remove dark green tops from green onions and thinly slice; set aside. Blend green onion bulbs, kimchi juice, vinegar, Sriracha, fish sauce, and sesame oil in a blender until smooth. With motor running, very slowly stream in vegetable oil; blend until dressing is thick and airy. Set aside.
In a large bowl, toss purple cabbage, daikon, carrots, and reserved scallion tops. Pour dressing over all and toss to coat. Season with salt to taste. Top with sesame seeds and cilantro and serve as a topping for Korean-style burgers or as a side for Korean BBQ meat dishes.
Did you make this vegan keto spicy Korean slaw recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
