This is another delicious recipe I’ve adapted from Marja Vongerichten’s The Kimchi Chronicles. I never learned to appreciate coleslaw American-style. I think it tends to be too sweet, creamy bordering on slimy. And then, on top of that, sometimes it comes with another surprise flavor: pineapple. Ugh! More sweetness. I like the ingredients individually, but when mixed this way I just can’t take it.

Korean ‘slaw

So here is an alternative to the traditional kind: Korean style. Try this recipe. You won’t go back to the sweet type. Plus this one’s healthier.

Instead of dressing it with buttermilk, mayo or another store bought cream sauce, the bright flavors here get enlightened by the sourness of rice vinegar as well as lime and lemon juices. Okay, I’ll admit that there is a touch of sweetness, too, but only a touch. This sort of reminded me of fattoush or Thai som tam salad.

Note: Because this salad does not use any oil, it needs to sit room temperature for about 15 minutes for flavors to meld: a must.

Korean ‘slaw

6 cups Napa cabbage, julienned
1 cup white daikon, julienned
1 carrot, julienned
½ medium red onion cut into thin half-moon slices
2 scallions, green and white parts, cut into thin rounds
½ cup chopped cilantro
1 small Asian pear, julienned
½ tsp sugar
1 tsp coarse salt
2 tbsp rice vinegar
Juice of a juicy lime
Juice of a juicy lemon

Place cut vegetables in a non reactive bowl. Add the rest of the ingredients. Toss to coat. Let it rest for 15 minutes. Toss occasionally. Serve as a side dish.