Kimchi Slaw

• Vegetarian
• Gluten free

• Produce

  • 1 cup Carrots
  • 1 cup Granny smith apple
  • 2 cups Red cabbage
  • 1/2 cup Scallions

• Condiments

  • 1 tbsp Agave or honey
  • 1 tbsp Soy sauce

• Oils & Vinegars

  • 1/2 tsp Sesame oil
  • 1/4 cup Vegetable oil

• Nuts & Seeds

  • 1/4 cup Cashews

• Prepared

  • 1/4 cup Kimchi
  • 1/4 cup Kimchi liquid

Found on kimchichick.com

Description

Ingredients

• 2 cups red cabbage, quartered and thinly sliced
• 1 cup granny smith apple, cored and julienned
• 1 cup carrots, julienned
• ¼ cup kimchi, chopped
• ½ cup scallions, chopped
• ¼ cup crushed cashews
• ¼ cup vegetable oil
• ¼ cup kimchi liquid
• 1 Tbsp soy sauce
• ½ tsp sesame oil
• 1 Tbsp agave or honey

Directions

• combine the red cabbage, apple, carrots, kimchi, scallions, and cashews in bowl
• mix together the wet ingredients - vegetable oil, kimchi liquid, soy sauce, sesame oil, agave
• pour 3-4 Tbsp (depending on your likeness) of vinaigrette onto slaw and mix well
• let sit at least 30 minutes before serving but best if it sits overnight sealed in refrigerator. Keeps up to one week
• garnish with sesame seeds before serving