Kimchee Slaw
The chilli peppers make the dish a little spicy, and offer more than your daily dose of vitamin C. Cabbage and ginger contain antioxidants, and ginger is thought to act as a stimulant and aid digestion, as well. Your grandmother might like it, but this is not your grandmother’s coleslaw.
Ingredients:
| Small bunch radishes | 1 bunch | 1 bunch |
| Red onion | 1 each | 1 each |
| Napa cabbage | ½ head | ½ head |
| Small bunch cilantro | 1 bunch | 1 bunch |
| Red chilli pepper, fresh | 1 each | 1 each |
| Green chilli pepper, fresh | 1 each | 1 each |
| Ginger root, fresh | 1” piece | 1” piece |
| Limes | 2 each | 2 each |
| Asian sesame oil | Splash | Splash |
| Salt | Pinch | Pinch |
Directions:
- Wash radishes well, peel onion, and cut onion in half.
- Shred radishes, onion, and cabbage in food processor. Transfer to serving bowl.
- Remove stems from chilli peppers, and add de-stemmed chilli peppers to food processor. Add cilantro, and shred.
- Peel ginger, and crush into chili mixture. Transfer mixture to serving bowl with cabbage mixture.
- Half limes, and squeeze their juice into the serving bowl. Add pinch of salt and splash of oil. Mix well with hands.
- Taste to check balance; add seasoning if necessary.
- Serve!
Makes 4 servings (213 g /serving). 1 serving = approx. 1 cup
