This crunchy, sweet and spicy slaw is a suitable side dish for burgers, grilled fish and chicken. The optional carrots add sweetness and color.
MAKE AHEAD: The slaw needs to rest in the refrigerator for at least 15 minutes before serving. It can be refrigerated in an airtight container for 2 or 3 days.
Adapted from North Carolina freelance writer Ken Otterbourg.
4 servings (makes 3 to 4 cups)
3 to 4 cups shredded red cabbage
1/2 cup shredded carrots (optional)
Juice of 1/2 lime
1 tablespoon KimKim Korean Hot Sauce, or more to taste
1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
1 teaspoon sugar
Place the cabbage and carrots, if using, in a mixing bowl.
Whisk together the lime juice, KimKim Korean Hot Sauce, toasted sesame oil, soy sauce and sugar in a liquid measuring cup. Pour over the cabbage (and carrots) and toss to coat thoroughly. Cover and refrigerate for 15 minutes before serving; taste, and add KimKim Hot Sauce as needed just before serving.
Nutrition Per serving: 60 calories, 1 g protein, 7 g carbohydrates, 4 g fat, 1 g saturated fat, 0 mg cholesterol, 220 mg sodium, 1 g dietary fiber, 4 g sugar