Kimchi Slaw

This is a super-easy, really refreshing salad. Use any kind of cabbage you have on hand, but we used Napa cabbage in this recipe.

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.)

1 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 for about 20 minutes; 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.