Firefly Kimchi Slaw

Kimchi is not always the first Firefly flavor folks grab to incorporate into their salads, but after enjoying this recipe, we know you’ll begin reaching for it more! The vinaigrette makes this salad a bit lighter than a more traditional coleslaw (We also have a mayo-based version of Kimchi Coleslaw in our cookbook, Fresh & Fermented) . The tang, and hint of heat from the kimchi and hot sauce makes this recipe a winner at your backyard BBQ or picnic.

Kimchi Slaw.jpg

Firefly Kimchi Slaw
1 head of cabbage, thinly sliced (roughly one pound)
7 green onions, thinly sliced
2-3 shredded carrots, large shred or matchstick
6 radishes, sliced to your liking
½ cup Firefly Kimchi

¼ healthy oil of your choice, (e.g. avocado, coconut or olive oil)
2 T seasoned rice vinegar
1 T Firefly Kimchi brine (From our Kimchi Tonic or straight from the jar!)
1-2 T Toasted sesame seeds
1 T Hot Sauce (we love Firefly Kimchi Hot Sauce)
2 t toasted sesame oil
2 t fish sauce (optional)
1 t tamari
¼ t sea salt
Cilantro for garnish (optional)

Mix the first 5 ingredients. Whisk the dressing then pour the over the salad and toss.
Serve and enjoy!

Feel free to add/substitute red or nappa cabbage, or daikon for slightly different textures and flavors.
Try more or less hot sauce to obtain your desired heat level.