A simple, functional slaw designed to support gut health while delivering bold, satisfying flavour. This recipe combines fibre-rich vegetables with fermented kimchi to help nourish the gut microbiome and support everyday energy and digestion.
Ingredients
Slaw Base
¼ small white cabbage, finely sliced
1 large carrot, grated
5 spring onions, finely sliced
A small handful of fresh coriander, finely chopped
Kimchi Dressing
3 tablespoons kimchi, blended until smooth
½ tablespoon gochujang
4 tablespoons mayonnaise
1 teaspoon fresh lime juice
½ teaspoon Sichuan pepper
3 tablespoons tamarind sauce
To Finish
Fresh red chilli, thinly sliced
Spring onion, cut into fine julienne
Black sesame seeds
Method
Place the cabbage, carrot, spring onions, and coriander into a mixing bowl. Toss gently to distribute evenly.
In a separate bowl, combine the blended kimchi, gochujang, mayonnaise, lime juice, Sichuan pepper, and tamarind sauce. Mix until smooth and well balanced.
Add the dressing to the vegetables and mix thoroughly, ensuring the slaw is evenly coated.
Transfer to a clean serving bowl and finish with sliced chilli, julienned spring onion, and black sesame seeds.
Wellbeing Note
Fermented foods such as kimchi support gut bacteria diversity, while the vegetables provide fibre to help feed beneficial microbes—an important foundation for digestion, immunity, and metabolic health.
