Kimchi slaw with crispy fried shallots

Kimchi slaw with crispy fried shallots

This punchy kimchi slaw is a riot of flavours and textures: crispy fried shallots, sesame seeds,  a fiesty kimchi and sriracha dressing and crunchy Chinese cabbage.

Kimchi slaw with crispy fried shallots

Learn how to make kimchi from scratch.

  • Serves icon Serves 4-6 as a side
  • Time icon Hands-on time 20 min. Cooking time 15 min

This punchy kimchi slaw is a riot of flavours and textures: crispy fried shallots, sesame seeds,  a fiesty kimchi and sriracha dressing and crunchy Chinese cabbage.

Learn how to make kimchi from scratch.

Nutrition: Per serving (for 6)

Calories
103kcals
Fat
9.4g (0.8g saturated)
Protein
1g
Carbohydrates
3.1g (2.8g sugars)
Fibre
0.9g
Salt
0.8g

Ingredients

  • 400ml vegetable oil
  • 4 shallots, finely sliced
  • 150g kimchi
  • 1 bunch spring onions,  white parts roughly chopped and green parts finely sliced
  • 2 tbsp rice vinegar
  • 1 tbsp sriracha
  • 2 tsp fish sauce
  • 2 tsp sesame oil
  • 1 head of chinese leaf
  • 1 small mooli, finely sliced
  • Pinch of salt

To serve

  • Toasted sesame seeds
  • Chilli flakes

You’ll also need

  • Food processor
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Method

  1. Combine the vegetable oil and 4 finely sliced shallots in a small, heavy-based pan over a medium heat. Cook, stirring occasionally, until the shallots are golden (about 15 minutes). Drain, reserving the oil, then spread the shallots over a sheet of kitchen paper to cool and crisp up. Set 80ml of the oil aside to cool (see Don’t Waste It).
  2. Meanwhile, in a food processor, whizz 75g kimchi with 2 tbsp of its juice from the jar and the roughly chopped white spring onions (reserve the green parts), the rice vinegar, sriracha, fish sauce and sesame oil until smooth. With the motor running, slowly pour in the reserved shallot oil until the mixture is thick and creamy.
  3. Take a head of chinese leaf, roughly tear the green leafy part, then finely shred the whiter crunchy section. Put in a large bowl with the finely sliced mooli, the finely sliced reserved green parts of the spring onions and another 75g
    roughly chopped kimchi. Season with a pinch of salt, then toss with some of the dressing.
  4. Serve topped with the crispy fried shallots, plus toasted sesame seeds and chilli flakes.

Nutrition

Calories
103kcals
Fat
9.4g (0.8g saturated)
Protein
1g
Carbohydrates
3.1g (2.8g sugars)
Fibre
0.9g
Salt
0.8g

delicious. tips

  1. Don’t waste it: Keep leftover shallot oil in a clean jar for stir-fries, dressings or mayo.

    Easy swaps: Use shop-bought crispy fried onions to save time instead of frying your own shallots. Swap the chinese leaf for white or green cabbage.

Buy ingredients online

Recipe By

Jess Meyer

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