Kimchi Slaw
Kimchi Slaw
Submitted by Chef Andy Stewart
Salads
Ingredients
- 1/4 cup gochujang Korean sauce
- 1 cup mayonnaise
- 2 tablespoons fish sauce
- 2 tablespoons sugar
- 3 tablespoons Fustini's Michigan Apple balsamic
- 1 tablespoon rice wine vinegar
- 2 garlic cloves, minced
- 1/2 - 1 teaspoon grated ginger
- 2 tablespoons Fustini's Ginger and Honey balsamic
- Kosher salt and freshly ground black pepper
- 1 Asian pear, grated
- 2 cups Nappa cabbage, shredded
- 1 cup daikon radish, grated
- 1 cup green onion, thinly sliced
- 1 cup cilantro, chopped
- toasted sesame seeds
- pomegranate seeds
- bread or rice for serving
Directions
- Combine gochujang, mayonnaise, fish sauce, sugar, balsamics, garlic, and ginger. Season with salt and pepper. Separately, combine pear, cabbage, daikon, green onion, and cilantro. Pour dressing over and let sit in the refrigerator for 30 minutes. To serve, strain if necessary, place in serving bowl, and garnish with toasted sesame seeds and pomegranate seeds.
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