Kimchi Cole Slaw
Using a Japanese mandolin thinly slice red and white cabbage into long thin strips (its best to quarter the cabbage before slicing)
Thinly slice 3-4 multi color mini bell peppers. (For extra spicy add Thai chili’s or a jalapeño)
Rough chop cilantro, garlic, ginger and Kimchi and combine in large mixing bowl with cabbage and peppers.
In a blender add all remaining ingredients and pulse until smooth, then pour over cabbage mix and stir to combine
Garnish with scallions, cilantro, Korean chili flakes and sesame seeds.
Calories: 110kcal | Carbohydrates: 7g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 315mg | Potassium: 181mg | Fiber: 2g | Sugar: 3g | Vitamin A: 680IU | Vitamin C: 36mg | Calcium: 44mg | Iron: 0.8mg