Emergency Kimchi Coleslaw
For when you need spicy cabbage…STAT!
Traveling comes with its challenges, including the need to eat things other than burgers and fries. Small-town America just doesn’t have a ton of options when it comes to spicy fermented cabbage. This recipe is far from traditional, but is relatively quick and utilizes ingredients that can be found in most grocery stores.
PREP TIME
1 hr 5 min.
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COOK TIME
0 minutes
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YIELD
about 4 cups
Ingredients
16 oz bag of coleslaw
1 tbsp sea salt
2 cloves garlic, minced
1/2-inch pice of ginger, minced
1 tbsp fish sauce
1 tbsp sriracha
2 tbsp chili garlic chili sauce
2 green onions, cut into 1/2-inch pieces
Directions
Place the coleslaw mix into a large bowl or container and mix in the 1 tablespoon of sea salt. Let the mixture sit for one hour, stirring or shaking occasionally.
After an hour has passed, place the coleslaw mixture in a colander and rinse off the excess salt. Press to squeeze out excess moisture.
Rinse out the bowl or container that you used to dry brine the coleslaw. Add the 2 cloves minced garlic, 1/2 piece minced ginger, 1 tablespoon fish sauce, 1 tablespoon sriracha, 2 tablespoons garlic chili sauce, and 2 chopped green onions. Stir to combine.
Add the dry-brined coleslaw and stir to combine. Serve immediately or pack into a quart-sized jar and place in the refrigerator to let the flavors blend. The coleslaw will keep about a week refrigerated.