Spicy Coleslaw

5 from 1 vote

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

Total Time15

Course: Salad

Cuisine: Asian

Diet: Vegan

Servings: servings

Calories: 23kcal

Author: Kathy Carmichael

Equipment

San-J Organic Gluten Free Soy Sauce Tamari -- 10 fl oz - 2 pc

Ingredients

Coleslaw

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

Instructions

COLESLAW

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.

Notes

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.

Nutrition