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.
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!