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Kimchee Slaw

2

cups

rice wine vinegar

2

tablespoons

korean chile flakes

1/2

tablespoon

salt

1/2

tablespoon

sugar

1

small

head napa cabbage, 1/2-inch slices (about 6 cups)

2

medium

carrots, peeled, 2-inch fine julienne

12

cloves of garlic, thinly sliced, 1/16-inch

1

n a non-reactive saucepan, heat the vinegar, chile, salt and sugar until just

2

boiling. Add the cabbage, carrots and garlic and simmer for only 3 minutes. Pull

3

off the stove and let cool. Transfer to a glass container with an air tight lid.

4

Store in refrigerator overnight. Will keep for 3 to 4 weeks as long as you do

5

not introduce bacteria to it, ie. your finger.

6

PLATING Place a small mound of slaw on the bottom piece of bread. Top with 1

7

crab and top with a little more slaw. Cover with top piece of bread and slice in

8

half.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (23 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

195.24

Calories From Fat (2%)

3.94

% Daily Value

Total Fat 0.47g

<1%

Saturated Fat 0.08g

<1%

Cholesterol 0mg

0%

Sodium 3612.86mg

151%

Potassium 3964.2mg

113%

Total Carbohydrates 232.16g

77%

Fiber 4.17g

17%

Sugar 12.43g

 

Protein 3.42g

7%

Tips

Drink Suggestion: Shanghai Beer