KIMCHI-APPLE SLAW
I like to serve this slaw with any of my barbecued meats, but it pairs especially well with Grilled Hanger Steak and Roasted Pork Belly Lettuce Wraps.
Ingredients
Serves 4
- 60 ml (2 fl oz) mayonnaise, preferably Kewpie or a Korean brand
- 2 tsp Korean apple vinegar (sagwa-shikcho) or rice vinegar
- 1 tsp sugar
- 1⁄2 tsp prepared Korean mustard (gyeoja) or English mustard
- 1 small Granny Smith apple, peeled, cored and julienned
- 1 small cucumber, deseeded and julienned
- 115 g (4 oz) thinly sliced Cabbage Kimchi with liquid
- Sea salt
Method
In a medium bowl, stir together the mayonnaise, vinegar, sugar and mustard. Add the apple, cucumber and kimchi and toss with the dressing. Season with salt and refrigerate until cold before serving.
