This tangy kimchi vinaigrette brings nice heat and lightness to the classic mayo-based coleslaw. You can also use it as a green salad dressing, drizzle it over roasted chicken, or even use it as a marinade for steak. Spoon it over scrambled eggs, or stir some into your next tomato sauce for lasagna or spaghetti. Make a double batch since it will keep for two weeks—and start experimenting!
Total 20 Min
Serves 6 to 8
For the Kimchi Vinaigrette
¾ cup chopped napa cabbage kimchi, plus ¼ cup kimchi juice
1 Tbsp. fresh lemon juice
¼ cup plus 2 Tbsp. canola oil
For the Coleslaw
1 small head savoy cabbage (1 ¼ lbs.), cored and shredded (12 cups)
2 scallions, thinly sliced
1 cup coarsely chopped cilantro
1 ½ tsp. crushed coriander seeds
Kosher salt and pepper
- Make the kimchi vinaigrette: In a food processor, combine the kimchi, kimchi juice and lemon juice and pulse to combine. With the machine on, slowly drizzle in the oil until well blended.
- Make the coleslaw: In a large bowl, combine all of the ingredients. Add the vinaigrette, season with salt and pepper and toss to evenly coat.
The vinaigrette can be refrigerated for 2 weeks. The coleslaw can be refrigerated for 3 hours.