Add a little spicy love to your coleslaw. This spicy coleslaw recipe is loaded with vegetables and vegan kimchi in a tangy oil-free dressing. As a side dish or an entree salad with grilled tofu, spicy coleslaw is divine!
Prep Time15 minutes mins
Total Time15 minutes mins
Servings: 6 servings
- 1 cup shredded White Cabbage
- 1 cup shredded Purple or Red Cabbage
- 1 bunch Green Onions sliced thin
- ½ cup Shredded Carrots
- 1 Red Bell Pepper diced
- ¼ chopped Parsley
- ¼ cup chopped Cilantro
- 1 cup Kimchi choose your heat; vegan kimchi comes in a variety of spice levels, chopped
Spicy Coleslaw Dressing
- ¼ cup kimchi juice for the kimchi bag/jar
- ⅛ cup soy sauce or Tamari gluten-free option
- 2 Tablespoons rice vinegar
- 2 teaspoons lime juice
- ¼ inch fresh ginger grated
Shred cabbage ad chop all vegetables; place in a large bowl.
Removed kimchi from the container and extract ¼ cup of kimchi juice to use for the dressing.
Chop the kimchi and add it to the bowl of vegetables.
SPICY COLESLAW DRESSING
Whisk ingredients together
Add 1 Tablespoon sesame seeds (optional). I used black sesame seeds.
Pour dressing into the coleslaw and toss
Cover and place in the refrigerator for at least an hour before serving.
Stir again before serving.
WHAT IS KIMCHI?
Kimchi, a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa green cabbage and Korean radish, made with a widely varying selection of seasonings gochujang, spring onions, garlic, and ginger.
Even though most kimchi is vegan, some brands contain fish sauce, so you need to look for vegan brands without fish sauce. For instance, most vegan brands have a “V,” indicating vegan, but here are a few of my favorites.
Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 285mg | Potassium: 160mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2669IU | Vitamin C: 40mg | Calcium: 21mg | Iron: 0.5mg