KimKim Slaw 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Mar 5, 2014

This crunchy, sweet and spicy slaw is a suitable side dish for burgers, grilled fish and chicken. The optional carrots add sweetness and color.

Make Ahead: The slaw needs to rest in the refrigerator for at least 15 minutes before serving. It can be refrigerated in an airtight container for 2 or 3 days.

Where to Buy: KimKim Korean Hot Sauce is available in Virginia at some Harris Teeter stores and Whole Foods Markets.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes 3 to 4 cups

  • 3 to 4 cups shredded red cabbage
  • 1/2 cup shredded carrots (optional)
  • Juice of 1/2 lime
  • 1 tablespoon KimKim Korean Hot Sauce, or more to taste (see headnote)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon sugar


Place the cabbage and carrots, if using, in a mixing bowl.

Whisk together the lime juice, Kim Kim Korean Hot Sauce, toasted sesame oil, soy sauce and sugar in a liquid measuring cup. Pour over the cabbage (and carrots) and toss to coat thoroughly. Cover and refrigerate for 15 minutes before serving; taste, and add Kim Kim Hot Sauce as needed just before serving.

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Recipe Source

Adapted from North Carolina freelance writer Ken Otterbourg.

Tested by Jeff Donald.

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