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Kimchi Coleslaw


By Taylor Allen Serves 6 Active Time: 5 minutes Total Time: 15 minutes Ingredients ½ head of purple cabbage ¼ cup mayonnaise (preferably homemade) 2 teaspoons sherry vinegar 1 teaspoon onion powder ½ cup kimchi, julienned 1 carrot, julienned Directions Slice cabbage ¼-inch thick and reserve in a medium bowl. Combine mayonnaise, vinegar, and onion powder in a small bowl. In the medium bowl, mix the cabbage, kimchi, and carrot. Toss, then add the mayonnaise mixture. Mix until completely coated. Refrigerate for at least 10 minutes. Serve cold. Chef Taylor Allen attended San Diego Culinary...

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