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Quick Kimchi

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READ REVIEWS ()

40 mins total
0 mins prep

37 calories/serving

Recipe Filed Under
Vegetable, Korean, Skillet, Easy, Healthy, Low Calorie, Dinner, Side Dish, Entertaining, Fall

Provided By: EatingWell

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This quick, spicy, tangy cabbage side dish stands in for the traditional salty Korean staple. Unlike fermented kimchi, this quick variation is best eaten shortly after preparing and does not keep its crunchy texture when stored. Enjoy it with grilled meats or chicken.

Ingredients

Serves:

1 small head napa (Chinese) cabbage, cored and cut into 1-inch squares (about 8 cups)

2 cloves garlic, minced

1/4 cup water

2 tablespoons distilled white vinegar

1 tablespoon toasted sesame oil

2 teaspoons fresh ginger, finely grated

3/4 teaspoon salt

1/2 teaspoon sugar

1/2 teaspoon crushed red pepper red

3 scallions, sliced

1 carrot, peeled and grated

Directions

1. Combine cabbage, garlic and water in a large saucepan and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring once or twice, until tender, 4 to 5 minutes.

2. Meanwhile, whisk vinegar, oil, ginger, salt, sugar and crushed red pepper in a large bowl.

3. Add the cabbage, scallions and carrot to the bowl and toss to combine. Refrigerate for about 25 minutes before serving.

Nutrition Facts

Per Single Serving / Serves 8 Total
Calories	37		Total Carbohydrates	4gm	1%
Calories from fat	18		Total Fat	2gm	3%
Saturated Fat	0gm	0%	Mono Unsaturated Fat	1gm
Protein	1gm		Cholesterol	0mg	0%
Fiber	1gm	1%	Sodium	235mg	10%