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Coleslaw made from Kimchi and Sauerkraut
Ingredients
2x medium carrot, grated
3 tablespoons of mayonnaise
2 tablespoons of plain yogurt (or Greek yogurt)
1 teaspoon of sugar (or honey)
½ teaspoon of salt
¼ teaspoon of freshly ground black pepper
1 teaspoon sesame seeds (for garnishing, optional)
Instructions
01Put the cabbage and carrots into a larger bowl. Add the chopped kimchi and mix.
02In a small bowl, mix mayonnaise, yogurt, vinegar, sugar, salt, and pepper. Whisk until smooth.
03Pour the dressing over the cabbage with kimchi. Mix thoroughly to coat all pieces with the cream.
04Leave the coleslaw in the fridge for at least 20 minutes (preferably an hour) to let the cabbage soften and the flavours meld.
05Before serving, add a pinch of salt if desired. Sprinkle with spring onions and sesame seeds.
06Enjoy your meal.
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Thai fried rice with kimchi, chicken, and cashew nuts
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