Enjoy the flavors of kimchi, but skip the fermentation so there's no wait. This topper idea comes together in just 20 minute and tastes reminiscent of kimchi when you're in a time crunch.

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Ingredients

Directions

  • In a large bowl toss half of a 16-ounce package shredded cabbage and carrot (cole slaw mix) with 2 teaspoons salt; let stand 10 minutes. Place in a colander; rinse with cold water, pressing out excess water. Return to bowl. Add 1 cup coarsely shredded radishes, 3 sliced green onions, 2 tablespoons rice vinegar, 1 tablespoon Gochujang, 1 teaspoon each sugar and fish sauce, 1/2 teaspoon grated fresh ginger, and 1 clove minced garlic. Toss to coat. Chill, covered, up to 3 days. Makes 2 1/2 cups.

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Nutrition Facts

15 calories, (0 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 0 mg cholesterol, 97 mg sodium, 4 g carbohydrates, 0 g fiber, 1 g sugar, 1 g protein.


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