Korean Red Cabbage Slaw Recipe | Abel & Cole

Korean Red Cabbage Slaw

Cooking time
Serves2 people
Vegans

This quick slaw is inspired by krautchi, a fermented cross between kimchi and saurkraut. It has all the vibrant flavours of krautchi, with a little less heat, and is a faster way to get them on your plate. You can take the slow route and ferment the slaw for a couple of days, too, if you wish – all the know-how is at the foot of the recipe.

Ingredients

  • 1 red cabbage
  • 1 carrot
  • 1 pear
  • 2 garlic cloves
  • A thumb of ginger
  • 1 chilli
  • 1 lime
  • A handful of coriander
  • 1 tbsp sesame seeds
  • 1 tsp sea salt
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Method

1. Quarter the red cabbage. Thinly shred it. Toss into a bowl with 1 tsp sea salt. Coarsely grate the carrot and pear (no need to peel either, unless you want to. But do discard the pear’s core and seeds). Add to the cabbage. Give everything a really good scrunch with your hands for a few mins to soften the cabbage and marry all the flavours together.
2. Peel and finely grate or chop the garlic and ginger. Finely chop the chilli, flicking out the seeds and white pith for less heat. Mix this into the slaw.
3. Finely grate the zest off the lime over the slaw. Add a good squeeze of lime juice. Finely chop the coriander, leaves and stalks, and fold it through the slaw. Toast 1 tbsp of the sesame seeds in a hot, dry frying pan for 1-2 mins, then sprinkle them over the top. Serve straight away or keep in the fridge till ready to eat. This slaw will keep in an airtight tub in the fridge for 2-3 days.
4. Fabulous ferments - If you want to turn this into krautchi, save one of the larger outer leaves of the cabbage before you shred the rest of it. Increase the quantity of salt to 1 tbsp. Massage the cabbage, carrot and pear for 5 mins, to really draw out some of the liquid from the veg. Pack into a sterilised jar. Cover with the reserved cabbage leaf. Ensure the packed veg is covered by at least 1cm of the liquid released by the veg. if not, mix 1/2 tsp sea salt with 100ml water and pour it on top. Cover the jar so it's airtight. Let it ferment for 3-4 days, or till the liquid has started to produce a few gas bubbles and the kraut tastes tangy and less salty. Once the taste is to your liking, store in the fridge till ready to eat or tuck in straight away. Garnish with the chopped coriander, toasted sesame seeds and a little lime zest.
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