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SPICY KIMCHI SLAW RECIPE | BON APPéTIT
2018-05-22 Step 1. Remove dark green tops from scallions and thinly slice; set aside. Blend scallion bulbs, kimchi, kimchi juice, vinegar, Sriracha, fish …
From bonappetit.com
4.8/5 (8)Estimated Reading Time 2 minsServings 8
From bonappetit.com
4.8/5 (8)Estimated Reading Time 2 minsServings 8
- Remove dark green tops from scallions and thinly slice; set aside. Blend scallion bulbs, kimchi, kimchi juice, vinegar, Sriracha, fish sauce, and sesame oil in a blender until smooth. With motor running, very slowly stream in vegetable oil; blend until dressing is thick and airy. Set aside.
- Tear off leaves from cabbage until you get down to the crunchy white part. Rip outer leaves into 2" pieces. Thinly slice core crosswise until you have about 6 cups; reserve remaining cabbage for another use. Toss in a large bowl with daikon, carrots, and reserved scallion tops. Season with salt; pour reserved dressing over. Toss to coat, transfer to a platter, and top with sesame seeds and cilantro.
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