Kimchi Slaw is a delicious twist on your regular slaw. Depending on the kimchi, it could be a deliciously spicy or completely unique side dish for your backyard barbecue.

This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers. However, all opinions are mine alone.

 

This week isn’t all about the grilled foods. When you go to a backyard barbecue it’s not all about the meats. There are the appetizers, deviled eggs, side dishes like slaw and salads, and desserts. Basically, anything that serves the masses at a backyard barbecue is on the menu this week. And for me that is a delicious slaw.

 

What’s a coleslaw?

 

There’s cole slaw, coleslaw, cold slaw, and just slaw. They’re all basically the same thing. Coleslaw, or slaw in this case, is a 1700’s Dutch creation combining kool meaning cabbage and sla meaning salad. I’m almost positive I talked about this in another post. And I’m right! I talked about it in my carrot peanut slaw recipe.

 

 

For me, coleslaw is a comfort food. It’s something we serve with any kind of barbecued or grilled meats. We serve it up with fried chicken and even have it with pan fried chops or chicken breasts. It’s a staple in the dinner plate because it’s a simple and delicious side dish that can go with almost anything. Well, maybe not lasagna. But then again, it depends on the lasagna. I think there’s a challenge there somewhere.

 

There are many different variations of cabbage salad around the world. The Germans stick to cabbage marinated with oil and vinegar. Sometimes they add onion or apples. In Italy they add cooked ham and sliced pepper to their insalata capricciosa.

 

 

I like the Israel version which is red cabbage with mayonnaise tossed with salt, pepper, and lemon juice. It’s typically a topping for street food. Like kraut and slaw in some parts of the US. Then there’s the Sweden version that’s called pizzasallad because it’s served with… pizza! It’s made with red cabbage and vinaigrette.

 

I think Poland offers the most varieties of cabbage slaw. It’s pretty much any kind of cabbage with onions, carrots, and parsley or dill. There’s a myriad of other additions based on what’s in season. It’s pretty much like our tossed salads we serve with dinner. For me, at least. It’s whatever is on hand that can top some lettuce.

 

 

What is kimchi?

 

Kimchi is sort of like slaw. But it’s not. Kimchi consists of salted and fermented veggies like cabbage and radishes. Maybe carrots. I’m not sure what else would stand up to the fermentation part of the kimchi. There are additional flavors like gochugaru which is a Korean chili powder. Of course, there’s green onions, garlic, and ginger. What solid Asian recipe would be complete without these three ingredients.

 

Before refrigeration, people had to find innovative and creative ways to preserve their food and extend its lifespan. The Koreans created kimchi to preserve their produce to be able to eat it year-round. Kimchi, sauerkraut, pickles, salt curing meats, and smoking meats are all methods to preserve foods to extend their life. Kimchi just happens to be one of the oldest methods of preserving food.

 

 

The first batches of kimchi didn’t have chile peppers in there. Nor did it have garlic. Which is sort of ironic because from what I know of kimchi it has that epic red color and spice. However, chile peppers are a new world crop brought to Asia from the Americas by Portuguese traders.

 

Kimchi has had a sordid history. It’s amazing to read some the highlights. Apparently, Japan started creating a commercial Kimchi, and Koreans boycotted it. Due to climate issues, the price of kimchi hiked dramatically in 2010. Kimchi is a banned import into China. And South Korean scientists created a low calorie vitamin rich kimchi made without bacteria because they feared the cosmic rays might mutate the traditional bacteria. Yeah. Okay.

 

 

What is in Kimchi Slaw?

 

Well, there’s kimchi. And there’s cabbage. I purchased some delicious kimchi from my local farmer’s market. I purchased 2 kinds that day. Since I’d never had kimchi before I was apprehensive to taste it. I smell it in the stores and all I hear about it is that it’s spicy and has a strong flavor. This was spicy, but the flavor is very delicious! Not quite what I imagined when I took a bite. I can’t wait for the market to open again so I can get more kimchi and sauerkraut.

 

Now, there’s regular mayonnaise and kimchi mayo. If you can’t find kimchi mayo, then blend some of the kimchi up with the mayonnaise. Or just add a little more kimchi and a little more mayonnaise. Of course, there’s sesame oil in there. Because I can’t make anything Asian inspired without sesame oil.

 

 

Instead of regular white or cider vinegar, I added rice wine vinegar. It adds a nice flavor to the slaw dressing. And honey instead of sugar. And there’s more kick from the Carrot Karma hot sauce I added to the dressing. And to round out all the Asian flavors, there’s freshly grated ginger. It’s so much better than the paste in the tube and nothing like the ground ginger. So don’t even try that.

 

The carrots are in the kimchi. Feel free to add more if you want. Shred some radishes or add some bok choy or napa cabbage. Maybe some bean sprouts or water chestnuts? I’m just throwing some things out there. Baby corn? No. I don’t think that would work. You could add purple cabbage for some more color.

 

 

I served my kimchi slaw with a delicious, grilled pork chop and some coconut brown rice. It’s a simple meal that lets the kimchi slaw truly be the start of the dinner. I sprinkled the chops with the honey hype before grilling which makes that delicious crust you see on the outside of the chops.

 

The rice is simple. Just use coconut milk in place of the water or broth. It makes the rice rich and delicious. I use lite coconut milk because the regular stuff is a little too heavy for me. Then it’s just a little butter and some garlic salt and you have the most simple and delicious rice ever!

 

Don’t forget the enter the giveaway!  It’s a little further down in this post.  And you can read about the great prizes in yesterday’s barbecue pork burgers post.  I gotta tell you, those prizes are AWESOME!  You have to enter the giveaway!

Tuesday #BBQWeek Recipes

Starters and Sides

• Kimchi Slaw from A Kitchen Hoor’s Adventures
• Dill Pickle Pasta Salad from Sweet Beginnings
• Pesto Pasta & Potatoes from Jolene’s Recipe Journal

Desserts

• Grilled Peaches with Vanilla Ice Cream from Jen Around the World

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