Kimchi Slaw


Half a cabbage, shredded (about 4 cups)

1 tsp kosher salt

2 Tbs Harvest Gravenstein Apple White Balsamic Vinegar

2 tsp Harvest Toasted Sesame Oil

4 cloves garlic, minced

2 tsp Korean chili flakes (gochugaru) - (see note)

Toasted sesame seeds, for garnish


In a large bowl, toss cabbage with salt and mix thoroughly with your hands. Don't be gentle; you want to bruise the cabbage up a bit. (This can be really, really fun.) Once well-mixed, let sit for 15 minutes.

Transfer salted cabbage to a fine-mesh strainer and press down to extract as much liquid as possible. (Again, this is fun.) Rinse and dry original bowl and return cabbage; toss with remaining ingredients and adjust seasoning as necessary. Refrigerate before serving, and dust with sesame seeds if desired.

Serving suggestions: This quick slaw (which isn't really true kimchi at all; true kimchi is allowed to ferment in its own liquid for a long period of time) is a fantastic addition to a our Bulgogi Beef Bowl (recipe here) and adds a spicy crunch to a pile of pulled pork.

Note: Korean chili flakes, or gochugaru, should be readily available at any Asian supermarket or online. This Korean staple is worth seeking out, as its heat and subtle sweetness is quite distinctive. Crushed red pepper flakes (the kind you put on pizza) can do in a pinch if you run them through a spice grinder first, but the flavor won't be quite right; you'd be better off with a squirt of Sriracha, though you may want to pull back on the minced garlic.

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