This recipe
  • Serves: 2
  • Ready in: 1 hour 30 minutes

A Korean take on a British picnic essential, this kimchi coleslaw is a shortcut on a vibrant side perfect for dinner parties and BBQs that can be made + stored of time in the fridge (along with the dressing) ahead of time.

Shopping list
  • Napa cabbage, half
  • Carrot, 1
  • Spring onions, 8
  • Black sesame seeds, 1 tbsp
  • Garlic, 1 clove
  • Sesame oil, 1 tbsp
  • Fish sauce, 1 tbsp
  • Kimchi paste, 2 tbsp
  • Rapeseed oil, 100ml
  1. For the salad: Slice the napa cabbage lengthways into 8 strips.
  2. Slice the spring onion tops lengthways as thin as possible.
  3. Do the same as above with the carrot (use a mandolin then julienne the layers for best results).
  4. Place the sliced vegetables in a mixing bowl with the black sesame seeds ahead of applying the dressing.
  5. For the dressing: Place the white bottoms of the spring onions in a food processor with the grated clove of garlic. Whizz them up until fully blitzed.
  6. Add the remaining wet ingredients into the food processor and whizz until emulsified.
  7. Combine the salad with the dressing at the table, or store both in the fridge for a couple of hours until needed.