Quick Kimchi Style Slaw
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Prep Time
15 MINS
- KCals 24
- Carbs 4.1G
8 Servings
Ingredients
- 200 g spring cabbage, thinly sliced
- 2 medium carrots, peeled and coarsely grated
- 5 radishes, coarsely grated
- 100 g cucumber, finely diced
- 2 cloves of garlic, peeled and crushed
- 5 cm piece of root ginger, grated
- 1 tbsp rice vinegar
- 1 tbsp granulated sweetener
- 2 tsp Sriracha sauce
- 2 tsp soy sauce
- 2 tsp fish sauce
- 1 tsp lemon juice
Instructions
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In a small mixing bowl, add the garlic and ginger and combine with the rice vinegar, sweetener, Sriracha, soy sauce, fish sauce and lemon juice.
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Add the grated radish, grated carrot, cucumber and cabbage and stir to coat.
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It's ready to serve straight away or you can store it in a jar or air-tight container and keep in the fridge for up to 2 weeks. This will make the flavour more intense.