KIMCHI-APPLE SLAW
KIMCHI-APPLE SLAW I like to serve this slaw with any of my barbecued meats, but it pairs especially well with Grilled Hanger Steak and Roasted Pork Belly
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Cooking tools:
- Mixing bowl
- Chef's knife
- Cutting board
- Paring knife
- Peeler
- Measuring spoon
- Measuring cup
- Spoon
- Refrigerator
Ingredients
- 60 ml (2 fl oz) mayonnaise, preferably Kewpie or a Korean brand
- 2 tsp Korean apple vinegar (sagwa-shikcho) or rice vinegar
- 1 tsp sugar
- 1⁄2 tsp prepared Korean mustard (gyeoja) or English mustard
- 1 small Granny Smith apple, peeled, cored and julienned
- 1 small cucumber, deseeded and julienned
- 115 g (4 oz) thinly sliced Cabbage Kimchi with liquid
- Sea salt
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