Kimchi is pickled fermented cabbage that's used as a spicy condiment for Korean food. Its hot and sour properties make it blend perfectly with crunchy carrots and cool cucumber. Pair this slaw with a bratwurst, or veggie or turkey sausage, then spoon the mayo over top.
By Amanda Barnier and The Test Kitchen
Source: Canadian Living Magazine: July 2013
Prep time 5 minutes
Total time 5 minutes
Portion size 6
Ingredients
1 tbsp (15 mL) seasoned rice vinegar
1 tsp (5 mL) granulated sugar
1 tsp (5 mL) sesame oil
2/3 cup (150 mL) thinly sliced carrot
2/3 cup (150 mL) thinly sliced seeded English cucumber
1/4 cup (60 mL) packed kimchi, drained and thinly sliced
Sriracha Mayo:3 tbsp (45 mL) reduced-fat mayonnaise
1/4 tsp (1 mL) sriracha sauce
Preparation
In bowl, whisk together vinegar, sugar and oil until sugar dissolves. Toss with carrot, cucumber and kimchi.
Sriracha Mayo: Combine mayonnaise with sriracha; spoon over slaw when serving.
Nutritional Information Per serving: about
cal 48 pro 0 total fat 3g sat. fat 1g
carb 4g dietaryfibre 1g sugar 3g chol 3mg
sodium 206mg potassium 63mg
% RDI:
calcium 1 iron 1 vit A 24 vit C 3
folate 2
http://www.canadianliving.com/food/kimchi_slaw.php
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