Kimchi-Apple Slaw

Name: Kimchi-Apple Slaw
Cuisine: Korean
Ingredients: 60 ml (2 fl oz) mayonnaise, preferably Kewpie or a Korean brand; 60 ml (2 fl oz) mayonnaise, preferably Kewpie or a Korean brand; 60 ml (2 fl oz) mayonnaise, preferably Kewpie or a Korean brand; 2 tsp Korean apple vinegar (sagwa-shikcho) or rice vinegar; 2 tsp Korean apple vinegar (sagwa-shikcho) or rice vinegar; 2 tsp Korean apple vinegar (sagwa-shikcho) or rice vinegar; 1 tsp sugar; ½ tsp prepared Korean mustard (gyeoja) or English mustard; ½ tsp prepared Korean mustard (gyeoja) or English mustard; ½ tsp prepared Korean mustard (gyeoja) or English mustard; 1 small Granny Smith apple, peeled, cored and julienned; 1 small cucumber, deseeded and julienned; 115 g (4 oz) thinly sliced Cabbage Kimchi with liquid; Sea salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

I like to serve this slaw with any of my barbecued meats, but it pairs especially well with Grilled Hanger Steak and Roasted Pork Belly Lettuce Wraps.

Ingredients

60 ml (2 fl oz) mayonnaise, preferably Kewpie or a Korean brand

Asia
Korea
Fish course
Side dish
Pescatarian
Gluten-free

Method

IN A MEDIUM BOWL, stir together the mayonnaise, vinegar, sugar and mustard. Add the apple, cucumber and kimchi and toss with the dressing. Season with salt and refrigerate until cold before serving.