If you love the pungent and fiery kick of traditional Korean flavors but do not have weeks to wait for fermentation, this Fake Kimchi Coleslaw is the perfect solution. I am calling it Kimchi Spicy Korean coleslaw, and this dish delivers all the bold heat and savory depth you crave in a fraction of the time. It is a vibrant, crisp, and refreshing side dish that brings an international punch of flavor to any plate.
Authentic Korean Inspiration
The secret to this spicy slaw lies in the pungent paste. By combining garlic paste, savory fish sauce, and the iconic heat of sriracha, you create a flavor profile that mimics the complex notes of traditional kimchi. A touch of maple syrup balances the intensity, while red onions and julienned carrots add layers of crunch and sweetness.
Cabbage and Gut Health
Using fresh cabbage as the base provides more than just a satisfying crunch. Cabbage is a powerhouse of nutrition, loaded with vitamins and prebiotic fiber. When you prepare this dish as a quick slaw, you get the immediate benefits of raw vegetables. If you choose to let it sit in the refrigerator for a few days, it begins a light fermentation process that supports a healthy gut microbiome, making it as functional as it is delicious.
A Versatile Spicy Side
This spicy Korean coleslaw is incredibly versatile. It works beautifully as a standalone cold salad, but it also shines when used as a zesty topper. The heat and acidity cut through rich meats and provide a bright contrast to savory dishes. Whether you eat it immediately for maximum crunch or let it develop more funk in the fridge, it is a healthy and low calorie way to spice up your meal prep routine.
Pairing Ideas
- Thai Peanut Coleslaw: Create a vibrant spread of international slaws by serving this spicy version alongside my creamy Thai Peanut Coleslaw for a mix of nutty and fiery flavors.
- Blackened Roasted Salmon: The bold heat and acidity of this Korean inspired slaw provide a perfect balance to the smoky spices of my wild caught blackened roasted salmon.
Step 1: Prepare and salt the cabbage
Slice half a head of cabbage into strips about one fourth inch thick.
Place the cabbage strips in a strainer nested into a pot or bowl.
Sprinkle sea salt and cold water over the top of the cabbage and let it rest for about ten minutes while you prepare the paste.
Step 2: Create the spicy kimchi paste
Place your matchstick carrots and thinly sliced red onion in a large bowl.
Add the maple syrup, garlic paste, fish sauce, and sriracha to the bowl and mix everything together until it forms a chunky paste.
Step 3: Rinse and combine
Rinse the salted cabbage with cold water and drain it well. Add the cabbage to the bowl containing the spicy paste and stir until the cabbage is thoroughly and evenly coated.
Step 4: Serve or ferment
You can eat the slaw immediately for a kimchi flavored cold salad. For a deeper flavor, press the mixture into a glass container and refrigerate to lightly ferment for three days before serving. Garnish with sesame seeds if desired.
This slaw is so good if you love spicy food, especially with that umami punch from the fish sauce. I couldn’t wait and had to eat a huge bowl immediately!
Is this recipe gluten free?
To ensure this recipe is gluten free, always check the labels on your fish sauce and sriracha. Many brands are naturally gluten free, but some may use additives that contain wheat.
Can I make a vegan version of this kimchi?
Yes, you can easily make this vegan by substituting the fish sauce with an equal amount of soy sauce, tamari, or a dedicated vegan fish sauce alternative.
How spicy is this Korean coleslaw?
Since this recipe uses two tablespoons of sriracha, it has a significant and spicy kick. If you prefer a milder flavor, you can start with one tablespoon of sriracha and adjust the heat to your liking. I love the heat!
Why do I need to salt the cabbage first?
Salting the cabbage helps draw out excess moisture and softens the tough fibers. This allows the spicy paste to penetrate the leaves better and ensures your slaw stays crisp rather than becoming watery.
How long does this stay fresh?
When stored in an airtight glass container in the refrigerator, this spicy slaw stays fresh for several days. If you choose to ferment it, the flavor will continue to develop and become more tangy over time.
Fake Kimchi (Kimchi Spicy Korean Coleslaw)
Ingredients
Method
- Slice the cabbage into strips, about 1/4″ thick.
- Place the cabbage strips in a strainer nested into a pot or bowl.
- Sprinkle salt and cold water over top of cabbage and let it rest for about 10 minutes while you make the paste.
- Place carrots and onion in a bowl.
- Add maple syrup, garlic paste, fish sauce, and sriracha in the bowl, and mix it all together into a paste.
- Rinse the cabbage with cold water.
- Add the cabbage to the fake kimchi paste.
- Stir the cabbage into the paste until well mixed.
- Eat immediately for a kimchi flavored cold salad.
- Or, refrigerate to soften and eat within 3 days.
- Optionally, garnish with sesame seeds.
*Please consult your health professional for health and nutritional advice.
