This month we've got a simple Korean-style vegetable slaw that's great served on the side of some grilled chicken or fish, or even in place of coleslaw at a summer barbeque for a lighter, fresher alternative. The spice blend has plenty of bright red Korean chilli flakes to give a rich colour but not too much heat, plus plenty of garlic and chives for flavour, and sesame seeds for a bit of texture and crunch.  

KIMCHI SLAW BLEND (1 portion = 1 ½ tbsp):  white SESAME, Korean chilli, red bell pepper, black SESAME, toasted SESAME, red pepper, black pepper, chives, chilli, onion, garlic, coriander, paprika

May contain CELERY and MUSTARD. Allergens are listed in CAPITALS

Kimchi Slaw Recipe:

You Need: 

• 1 medium Chinese leaf cabbage or small Savoy cabbage - thinly sliced
• 1 bunch of spring onions - thinly sliced
• 2 large carrots or use 200g radishes - coarsely grated
• 3 tbsp vinegar (rice, white wine or cider vinegar is best)
• 2 tsp sugar

Method:

• Mix the cabbage, spring onions and carrots with ¾ tsp salt, then leave to one side for at least 20 minutes to soften                
• Squeeze the salted cabbage mixture in kitchen paper or a clean tea towel to release and discard any excess water                  
• Mix the drained vegetables with the vinegar, sugar and the KIMCHI SLAW BLEND until evenly coated