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Red cabbage kimchi slaw recipe

Red cabbage kimchi slaw recipe

7 ratings

This colourful, crunchy side is crammed full of so much flavour, you really wouldn't guess it takes only 15 minutes to prepare. Sit this alongside any meaty main for added depth and texture. See method

  • Serves 6
  • 15 mins, plus chilling
  • 13 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 1 tbsp rice wine vinegar
  • 1/2 lime, juiced
  • 1/2 tsp soft light brown sugar
  • ½ red cabbage, cored and sliced
  • small handful coriander leaves, chopped
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    2g 2%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 2.3g Protein 0.6g Fibre 1.5g


  1. Combine the vinegar, lime juice and sugar in a mixing bowl. Add the cabbage and toss to coat in the dressing; season well. Set aside for 5 minutes (or chill for up to 24 hours).
  2. Just before serving, scatter over the coriander leaves and toss to refresh.

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