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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.


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


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.

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