Jamie Oliver Kimchi Coleslaw

Looking for a zesty twist on traditional coleslaw? Jamie Oliver Kimchi Coleslaw is the spicy, crunchy side you didn’t know you needed. With shredded cabbage, leek, and carrot tossed in a punchy blend of gochugaru, vinegar, garlic, and sesame oil, it’s a bold, flavorful dish that livens up everything from tacos to grilled meats. I whipped this up for a BBQ side and it totally stole the show. (inspired by Jamie Oliver)

Ingredients Needed

• 600g white cabbage, finely shredded
• 200g leek, finely sliced
• 100g carrot, shredded
• 2 tbsp gochugaru (Korean chili powder)
• 1 tsp grated garlic
• 1 tsp grated fresh ginger
• 1 tbsp distilled vinegar (12%)
• 2 tbsp sesame oil
• 1–2 tsp salt
• ½–1 tbsp granulated sugar

How To Make Jamie Oliver Kimchi Coleslaw

1. Shred the Vegetables:
   Start by finely slicing the cabbage, leek, and carrot. The finer the shred, the better the texture and flavor absorption.
2. Make the Dressing:
   In a small bowl, combine the gochugaru, grated garlic, ginger, vinegar, sesame oil, salt, and sugar. Stir until the sugar dissolves and everything is evenly mixed.
3. Toss and Taste:
   Pour the dressing over the vegetables and toss thoroughly to coat. Taste and adjust seasoning—add more gochugaru for heat, or sugar to balance the acidity.
4. Serve or Store:
   You can serve it straight away for a crisp, fresh slaw or let it sit in the fridge for a few hours to let the flavors meld. It also keeps well for up to a week.

Why I Love This Recipe

This kimchi-style slaw is bold, spicy, and packed with umami. It adds a punch of flavor to anything it touches—tacos, rice bowls, grilled meats, or just scooped up with a fork. It’s the kind of quick, fridge-friendly side that elevates every meal with minimal effort.

Recipe Tips

• Shred finely for better flavor absorption and texture.
• Adjust spice to taste—gochugaru can vary in heat level.
• Let it marinate—a few hours in the fridge deepens the flavor.
• Use fresh garlic and ginger—these bring the zing that makes this slaw stand out.
• Add extras—try a splash of soy sauce or some sliced scallions for a twist.

What To Serve With Jamie Oliver Kimchi Coleslaw

• Lamb burgers or chickpea burgers for a spicy sidekick
• Fish or chicken tacos—perfect contrast to rich fillings
• Turkey curry or veal marsala—brightens up hearty mains
• Chicken and chorizo stew or seafood paella—balances out the richness
• Grilled tofu or BBQ skewers—an ideal plant-based pairing

How To Store Jamie Oliver Kimchi Coleslaw

• In the Fridge: Store in an airtight container for up to 7 days. Stir before serving to redistribute the dressing.
• In the Freezer: Technically possible, but not ideal. The cabbage will lose its crunch and become watery once thawed. Freeze only if using in a cooked dish later.

FREQUENTLY ASKED QUESTIONS

• Why is my kimchi coleslaw watery?
  Cabbage naturally releases water as it sits. Either serve immediately or drain off any excess liquid before serving.
• How can I reduce the vinegar bite?
  Add a bit more sugar or a grated apple to mellow out sharp vinegar notes.
• What if it tastes bland?
  Use high-quality gochugaru and fresh garlic and ginger. These ingredients make a big difference.
• How do I reduce bitterness?
  Try adding shredded apple or pear for a natural sweetness that balances any bitterness in the cabbage or leek.
• Can I make this vegan?
  It already is! Just ensure any added ingredients like sauces are vegan-friendly.

Nutrition Facts

Amount Per Serving

• Calories 120
• Calories from Fat 63
• Total Fat 7g
• Saturated fat 1g
• Cholesterol 10mg
• Sodium 990mg
• Carbohydrates 10g
• Net carbs 8g
• Fiber 2g
• Sugar 6g
• Protein 2g

Try More Jamie Oliver Recipes:

• Jamie Oliver Apricot Stuffing
• Jamie Oliver Puff Pastry Vegetable Tomato Tart
• Jamie Oliver Lamb Koftas