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  • Dairy Free
  • Gluten Free
  • Nut Free
  • Vegetarian

Quick Spicy Kimchi Slaw Recipe

A Korean-inspired salad with Napa cabbage and daikon radish, spicy with some kimchi and a tangy dressing.

Is Kimchi good for me?

I personally love kimchi. The surprisingly satisfying mix of spicy, some sour, and sometimes even a touch of sweet entices me. So why not put it into a salad? Kimchi is just one of the main ingredients in this delicious slaw.

With the cabbage combination in this slaw, you can’t go wrong on the nutrients and benefits. Red cabbage is rich in vitamins C and K, supporting your immune system and bone health. Napa cabbage is high in fiber.

Daikon radish is a unique ingredient in this salad. Perfectly crunchy, it is rich in antioxidants and phenolic compounds. The carrot gives your body vitamin A, supporting eye health.

What Goes into Making Kimichi?

Kimchi is made up of cabbage, usually more than one kind. It is mixed with other veggies like, carrots, scallions, radish.
All the veggies are then tossed with a vinaigrette made up from vinegar, sesame oil, salt, Tamari (or soy sauce), honey, onions, mint and lime juice.

Then sprinkled with chopped fresh cilantro.

Spring Spicy Kimchi Slaw


Spring Spicy Kimchi Slaw

A Korean-inspired salad with Napa cabbage and daikon radish, spicy with some kimchi and a tangy dressing.
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Course: Appetizer, Dinner, Lunch, Salad, Salad Dressing, Side Dish, Starters and Sides
Cuisine: American, Asian
Allergy: Dairy Free, Gluten Free, Nut Free, Vegetarian
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 5
Calories: 271kcal



  • ½ small head red cabbage
  • ½ small head napa cabbage
  • 1 cup carrots, shredded
  • 1 large daikon radish
  • 2 scallions
  • ½ cup kimchi
  • ¼ cup cilantro, chopped
  • 3 Tbsp rice wine vinegar
  • ½ cup sesame oil
  • tsp tamari
  • ¼ tsp salt
  • 1 Tbsp kimchi juice
  • 2 tsp honey
  • green onions
  • mint
  • lime juice


  • Add red cabbage, green cabbage, carrots, daikon, scallions, kimchi and cilantro to a medium-sized bowl.
  • In a small bowl, whisk together rice wine vinegar, sesame oil, toasted sesame oil tamari or soy sauce, salt, kimchi juice, and honey.
  • Drizzle dressing over vegetables and toss well to combine.
  • Top with extra cilantro, chopped mint, green onions, or a squeeze of lime if desired.


Calories: 271kcal | Carbohydrates: 18g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Sodium: 181mg | Potassium: 682mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5602IU | Vitamin C: 90mg | Calcium: 140mg | Iron: 1mg

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