kimchi coleslaw
while kimchi is delicious on it's own, incorporating it into this yummy side-dish can be an easy way to get in some probiotics!
Ingredients
- 1 head1 head1 head Red Cabbage
- 12 oz12 oz12 oz Broccoli Slaw
- 0.5 cup0.5 cup0.5 cup Kimchi
- 222 Green Onion (Scallion), finely chopped
- 1 tsp1 tsp1 tsp Garlic Powder, may sub fresh garlic
- 0.5 tsp0.5 tsp0.5 tsp ground Ginger, may sub fresh ginger
- 1 Tbsp1 Tbsp1 Tbsp White Miso Paste
- 2 Tbsp2 Tbsp2 Tbsp Coconut Aminos
- 2 Tbsp2 Tbsp2 Tbsp Classic Monkfruit Sweetener (with Allulose) - Lakanto
- 2 Tbsp2 Tbsp2 Tbsp Apple Cider Vinegar, may sub rice vinegar
- 1 tsp1 tsp1 tsp Gochugaru (Korean chili pepper flakes), or red pepper flakes
- 1 tsp1 tsp1 tsp Chinese Five Spice
- 1 Tbsp1 Tbsp1 Tbsp Sesame Seeds
- 0.25 - 0.5 cup0.25 - 0.5 cup0.25 - 0.5 cup Cilantro, finely chopped
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- preheat oven to 400.
- to a sheet pan, add cabbage & broccoli slaw & mix with a little oil.
- roast veggies for 25-30 minutes.
- allow veggies to cool completely, then add to a bowl with kimchi & chopped green onions.
- in a separate bowl, whisk together remaining ingredients.
- stir sauce over veggie mixture.
- store in the refrigerator for 2-3 hrs to cool & marinate before serving.
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My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Keto Nut Free Pescetarian Side Dishes Sugar Alcohol Free Sugar Free VegetarianThis is our estimate based on online research. | |
Calories: | 905 |
Fat: | 0 g |
Carbohydrates: | 168 g |
Protein: | 80 g |
Cholesterol: | 0 g |
Sodium: | 14861 mg |
Fiber: | 1 g |
Sugars: | 161 g |
Sugar Alcohol: | 0 g |
Calculated for total recipe. |
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