Quick Kimchi
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. Source: EatingWell Magazine, March/April 2007
Ingredients
Directions
-
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
Serving Size: 1/2 cup
Per Serving:
38 calories; 1.8 g total fat; 0.3 g saturated fat; 235 mg sodium. 47 mg potassium; 3.8 g carbohydrates; 1.4 g fiber; 2 g sugar; 1.2 g protein; 2377 IU vitamin a iu; 23 mg vitamin c; 5 mcg folate; 49 mg calcium; 3 mg magnesium;
Exchanges:
1 vegetable