This quick, spicy, tangy cabbage side dish stands in for the traditional salty Korean staple. Unlike fermented kimchi, this quick variation is best eaten shortly after preparing and does not keep its crunchy texture when stored. Enjoy it with grilled meats or chicken.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2007
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine cabbage, garlic and water in a large saucepan and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring once or twice, until tender, 4 to 5 minutes.

    Advertisement
  • Meanwhile, whisk vinegar, oil, ginger, salt, sugar and crushed red pepper in a large bowl.

  • Add the cabbage, scallions and carrot to the bowl and toss to combine. Refrigerate for about 25 minutes before serving.

Nutrition Facts

38 calories; protein 1.2g 3% DV; carbohydrates 3.8g 1% DV; exchange other carbs 0.5; dietary fiber 1.4g 6% DV; sugars 1.8g; fat 1.8g 3% DV; saturated fat 0.3g 1% DV; cholesterolmg; vitamin a iu 2376.8IU 48% DV; vitamin c 22.9mg 38% DV; folate 5.3mcg 1% DV; calcium 48.5mg 5% DV; iron 0.1mg 1% DV; magnesium 2.7mg 1% DV; potassium 47.4mg 1% DV; sodium 234.6mg 9% DV; thiaminmg 1% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
Considering that I don't know anything about Kimichi - not even how to say it - I tried this recipe and thought it was GREAT!! Made it as is!! Try it - you might like it!! Read More