Kimchi Veggie Slaw

14th August 2024

This slaw is what I call a meal-saver and is always a must in my fridge. It’s easy and quick to prepare and keeps well in an airtight container for a week. Packed full of fresh veggies and herbs, the kimchi provides excellent probiotics, making this slaw beneficial for gut health. You’ll often see me adding this to most of my meals as a side salad or a filling in wraps, sandwiches, and buns. Best part is that it’s totally customisable!

Slaws/Salads

Benefits

  • Great for gut health

  • An easy way to eat more veggies

  • Quick to make and keeps well for long

  • An easy side for any meal, can be used in wraps, sandwiches, buns etc. to add nutritional value of your meals

  • Use as a base for your salad, and add protein and healthy fats to make yourself a nutritionally balanced meal

Prep Time - approx. 15 minutes

Shelf Life - up to 1 weeks

Storage - Fridge, Airtight container

Ingredients

Kimchi Veggie Slaw

You can customise the veggies based on your preferences, adding more or less of what you like. The secret to a really good slaw is thinly slicing your veggies and adding in plenty of fresh herbs. This makes it easy to incorporate more vegetables into any meal.

  • 1/2 Cup Cabbage Kimchi, roughly chopped + the juice that comes with

    My favourite brand to use is the Chongga Mat Kimchi (Cut Cabbage Kimchi)

  • Half a White Onion, thinly sliced

  • 2 Spring Onions (whole), thinly sliced

  • 1 Large Carrot, julienned

    Use a julienne peeler for your carrot, it’s a life-saver!

  • A Punnet (approx. 6) Baby Cucumbers, thinly sliced

    Slice your cucumbers at a slight angle to make them longer

  • Half a Punnet Baby Tomatoes, cut into 1/4

    I like to use Aromatico, Baby Plum or a Mixed variety

  • 1/4 Head of a Small Red Cabbage, thinly sliced

    You can use pickled red cabbage or white cabbage instead

  • 2-4 Red chillies, thinly sliced (optional)

  • 4 Fresh Garlic Cloves, grated

  • A handful of Fresh Chives, cut into halves

  • A handful of Fresh Parsley, roughly chopped

  • A handful of Fresh Dill, roughly chopped

  • The juice half a lemon

  • 1/2 Tbsp Apple Cider Vinegar (optional but great for gut health)

Instructions

Add everything listed below into a large mixing bowl before transferring to an airtight container.

  1. Wash and drain all your veggies and herbs (pat dry to avoid watering down your slaw)

  2. Thinly slice half a white onion and add to a large mixing bowl

  3. Thinly slice 2 spring onion stalks (use the whole onion and slice at an angle if possible)

  4. Peel the skin of 1 large carrot, then julienne using a julienne peeler

  5. Thinly slice a punnet (approx. 6) of baby cucumbers, at an angle to make them longer

  6. Cut half a punnet of baby tomatoes into 1/4s

  7. Thinly slice a 1/4 head of a small red cabbage

  8. Thinly slice 2-4 red chillies (optional) at an angle

  9. Grate 4 fresh garlic cloves and add to your bowl of veggies

  10. Cut a handful of fresh chives in half

  11. Roughly chop up a handful of fresh parsley and a handful of fresh dill

  12. Roughly chop 1/2 cup cabbage kimchi and add

  13. Add some of the kimchi juice that comes in the packet

  14. Juice half a lemon into your mixing bowl

  15. Add 1/2 Tbsp Apple Cider Vinegar (optional but great for gut health)

  16. Use your hands or a pair of tongs to mix up all your ingredients together

  17. Transfer your kimchi veggie slaw into an airtight container and store in the fridge for up to 1 week!