Monday, July 28, 2008

Kimchi Slaw

This is a super-easy, really refreshing slaw for summer. You don't need much of a recipe (although I'll give you one): It's pretty much shredded Napa cabbage tossed with chopped kimchi with salt and rice wine vinegar added to taste.

Kimchi can be found in Asian markets of course, but my local supermarkets (Shaw's and Stop & Shop) carry jars of it in the produce section. If you plan ahead, you could always make your own.

Kimchi Slaw
Serves 4-6 as a side dish
  • 8 cups shredded Napa cabbage
  • 1-2 cups finely sliced or shredded vegetables (a combination of any or all: carrots, cucumber, celery, zucchini, summer squash, onion, scallions, etc.)
  • 3/4 cup kimchi, chopped
  • salt to taste
  • rice wine vinegar to taste
Toss the cabbage, vegetables and kimchi together. Sprinkle with a little salt (about 1 teaspoon) and a little vinegar (about 1/4 cup). Let it sit while you make the rest of dinner; the cabbage will soften and everything will get a little watery. Stir before serving and taste for seasoning. Depending on your kimchi and personal taste, you may want to add more salt or vinegar.

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