This Korean-inspired slaw—less pungent and less spicy than real kimchee—works well on tacos, but also spiffs up hot dogs, sandwiches, and rice bowls.
Serves 6
For the slaw:
1 head green cabbage, core and outer leaves removed, then shredded
½ cup shredded carrot
½ cup purple cabbage, core and outer leaves removed, then shredded
For the dressing:
¼ cup fish sauce
3 tablespoons sweet chili sauce
2 tablespoons gochujuang (Korean chili paste)
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon finely chopped ginger, or more to taste
1 tablespoon finely chopped garlic
1 teaspoon sesame oil
In a small bowl, whisk together all the ingredients for the dressing. Toss the shredded cabbage and carrots with the dressing until fully combined. The size of cabbage heads vary, so you may have to adjust the amount of dressing. Once the cabbage is fully coated, let sit for at least 1 hour, or better yet, several hours.
