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Kimchi Coleslaw
Background info: An ancient staple that has inspired many a cultural revolution, kimchi, and the vessel used in its creation, the onggi, are prime examples of how powerful food and traditional preparation methods have been in shaping human history. With over 200 regional Korean varieties to date, kimchi dominated the national cuisine (and culture) for thousands of years. Since being introduced to the United States, it has seen a recent explosion in kitchens and restaurants, largely due to the work of passionate chefs on the scene, like David Chang of Momofuku.
Though the levels and types of nutrients of kimchi may differ due to the wide variation in preparation methods, this zesty (and often spicy) fermented food is an internationally-recognized ‘health food,’ with recent studies showing immunomodulatory properties of several kimchi-specific lactic acid bacteria strains.
—Price-Pottenger
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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 Institute where she acquired knowledge of traditional French cooking techniques. Taylor is available for personal, in-home ancestral food preparation and real-food kitchen retrofits throughout San Diego and Los Angeles Counties. She specializes in GAPS protocol as well as paleo and gluten- and casein-free meals. Contact her at [email protected] for more information.
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Check out other Taylor Allen recipes:
Shepherd’s Pie with Cauliflower Crust
Short Ribs with Coffee and Chile Sauce
Published in the Price-Pottenger Journal of Health & Healing
Spring – Summer 2019 | Volume 43 Number 1
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