Jamie Oliver Kimchi Coleslaw

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.
Jamie Oliver Kimchi Coleslaw
Jamie Oliver Kimchi Coleslaw

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 Kimchi Coleslaw

Course: Salads, Side Dishes
Servings

4

servings
Prep time

10

minutes
Cooking timeminutes
Calories

120

kcal

This punchy kimchi-style coleslaw brings bold flavor and crisp texture. It’s spicy, zingy, and super refreshing—perfect as a vibrant side or a funky topping for tacos and burgers

Ingredients

  • 600g cabbage

  • 200g leek

  • 100g carrot

  • 2 tbsp gochugaru

  • 1 tsp grated garlic

  • 1 tsp grated ginger

  • 1 tbsp distilled vinegar

  • 2 tbsp sesame oil

  • 1–2 tsp salt

  • ½–1 tbsp sugar

Directions

  • Shred cabbage, leek, and carrot finely.
  • In a bowl, mix gochugaru, garlic, ginger, vinegar, sesame oil, salt, and sugar.
  • Toss dressing with vegetables until well combined.
  • Serve immediately or refrigerate for up to a week.

Leave a Reply

Your email address will not be published. Required fields are marked *