kimchi coleslaw (Edit recipe)

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!

5 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	908
Fat:	0 g
Carbohydrates:	168 g
Protein:	79 g
Cholesterol:	0 g
Sodium:	14861 mg
Fiber:	0 g
Sugars:	161 g
Calculated for total recipe.

by ericatangeman

Serves: 6-8

Ingredients

1 head Red Cabbage
12 oz Broccoli Slaw
0.5 cup Kimchi
2 Green Onion (Scallion), finely chopped
1 tsp Garlic Powder, may sub fresh garlic
0.5 tsp ground Ginger, may sub fresh ginger
1 Tbsp White Miso Paste
2 Tbsp Coconut Aminos
2 Tbsp Lakanto Classic Monkfruit Sweetener (with Allulose)
2 Tbsp Apple Cider Vinegar, may sub rice vinegar
1 tsp Gochugaru (Korean chili pepper flakes), or red pepper flakes
1 tsp Chinese Five Spice
1 Tbsp Sesame Seeds
0.25 - 0.5 cup Cilantro, finely chopped

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Process

Cook Mode

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.