Spicy Kimchi Slaw

Napa cabbage coleslaw with thinly-sliced veggies and kimchi. Blue ceramic plate, bamboo serving spoon and dark wooden background.

This slaw is sure to stand out at any party, picnic or barbecue it’s invited to. No creamy mayo to weigh it down, it’s nice and light! The dressing would also be fun for a twist on the usual potato salad. 


  • 6 scallions  
  • ½ cup kimchi, plus 1 Tbsp. juice from jar  
  • ½ Tbsp honey or brown sugar 
  • 2 Tbsp seasoned rice vinegar  
  • 1 Tbsp Sriracha  
  • 2 tsp fish sauce  
  • 2 tsp toasted sesame oil  
  • ¼ cup vegetable oil  
  • 1 small head of Napa cabbage  
  • 1 3″-piece daikon, peeled, cut into matchsticks  
  • 1/3 cup jicama, cut into matchsticks 
  • 2 cups store-bought shredded carrots  
  • Kosher salt  
  • Toasted slivered almonds and cilantro, for serving 
  • Optional: ½ cup dino kale, sliced into thin ribbons
  • Mint leaves
  • Lime wedges


  1. Remove dark green tops from scallions and thinly slice; set aside. Blend scallion bulbs, kimchi, kimchi juice, brown sugar or honey, vinegar, Sriracha, fish sauce, and sesame oil in a blender until smooth. With blender running, very slowly stream in vegetable oil; blend until dressing is thick and airy. Set aside.  
  2. Tear off leaves from cabbage until you get to smaller, whiter leaves. Rip bigger, outer leaves into 2″ pieces. Thinly slice core crosswise until you have about 6 cups; reserve remaining cabbage for another use. Toss in a large bowl with daikon, jicama, carrots, reserved scallion tops and dino kale (if using).  
  3. Pour reserved dressing over and toss to coat. Adjust salt level to your taste and transfer to a platter/serving bowl. Top with toasted almonds and cilantro.