Korean Red Cabbage & Carrot Slawchi

I made a Korean Style Red Cabbage Slawchi over the weekend. Yep you heard me a slawchi. A combination of a red cabbage, carrot & onion cole slaw like texture with a sweet and tangy kimchiesque flavor. This mildly spicy, slawchi is the perfect side to any meal. If you've ever had the spicy, sweet and tangy Korean cucumber side dish, well this dressing is very similar in taste. I just made up some new terms, kimchiesque and slawchi. Love it.

This side went perfectly with the Korean Beef & Tofu burgers we had over the Labor day weekend. The crunch and flavors were absolutely fantabulous. A must try for sure!

Printable Recipe
Ingredients
1/2 Red Cabbage, Sliced thin
2 Medium Carrots, Shredded
1 Small Onion, Sliced thin
3 Spring Onions, Diced
2-1/2 tbsp Rice Wine Vinegar
1 tbsp Agave Syrup (to your liking)
1 tbsp Korean Red Pepper Flakes (to your liking)
2 tsp Minced Garlic
2 tsp Sesame Oil
1 tsp Salt
1/2 tsp Fish Sauce
2 tbsp Toasted Sesame Seeds

Directions
1. Thinly slice the red cabbage and onion. Shred the carrots. Add the rice wine vinegar, agave syrup, korean red pepper flakes, minced garlic, sesame oil, salt, fish sauce, spring onions and toasted sesame seeds in a separate bowl or a measuring cup and mix well. Pour onto the cabbage, carrots and onions and toss.

 I don't know what it is with me and the color purple these days. The vibrant color is absolutely stunning and its also packed with nutrients and vitamins. Enjoy friends!