Cashew Kimchi Cole Slaw

We all know the traditional coleslaw – it’s white, creamy, maybe a little sweet and kinda bland? Yeah, that’s not my vibe. I need my coleslaw to be bright, acidic, and maybe a little spicy. It has to lift all the heavy stuff you’re eating with it.

So, let me introduce you to my latest obsession: Cashew Kimchi Coleslaw. This isn’t your average coleslaw. The trick here is to use a good kimchi, then blend it to make your dressing. It’s like cabbage on cabbage action, but trust me, it’s so good. The result is a coleslaw that’s bursting with flavor and has just the right amount of kick.

What I love about this coleslaw is how versatile it is. It’s perfect on its own as a refreshing side, but it also pairs amazingly with all those rich, heavy dishes that we love, like BBQ ribs and potato salad. The bright acidity and subtle spice cut through the heaviness, making every bite feel balanced and satisfying.

Another major win? This coleslaw holds up beautifully in the fridge, making it an ideal candidate for meal prep. Just add some protein—think grilled chicken, tofu, or even some crispy chickpeas—and you’ve got a delicious, nutritious lunch ready to go.

So if you’re looking to shake up your coleslaw game, give this Cashew Kimchi Coleslaw a try. It’s easy, it’s flavorful, and it’s bound to become a new favorite this summer.

Print Recipe

Cashew Kimchi Cole Slaw

This Cashew Kimchi Coleslaw is a bright, acidic, and slightly spicy twist on traditional coleslaw. It uses kimchi (a flavor powerhouse), sesame oil and lime to make to zesty dressing. This is going to be a new staple, I know it.

Prep Time15 minutes mins

Course: sides

Servings: 6 People

Ingredients

• 1/4 cup cashews
• 1 small head Nappa Cabnage
• 3 carrots peeled
• 1 small head purple cabbage
• 1 bunch cilantro
• 1 red bell pepper
• 4 scallions
• 1/4 cup olive oil
• 1 cup kimchi
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon sriracha
• 1 tablespoon toasted sesame oil
• 1 lime
• 1 teaspoon salt

Instructions

• turn oven to 350 degrees, spread cashews on a baking sheet and toast for 8-12 minutes until fragrant and toasty.
• using a sharp knife or Mandoline thinly slice Nappa cabbage, purple cabbage, carrots, and bell pepper. Place in a large bowl, add roughly chopped cilantro and sliced scallions. Set aside.
• In a blender combine kimchi, rice vinegar, sriracha, sesame oil, juice of lime, and salt. Blend until smooth.
• Add dressing to bowl with vegetables and toss until coated. Add chopped cashews and enjoy!