Korean slaw has all of the crunchy freshness of coleslaw, but with the spicy kick of kimchi (without having to wait for days of fermentation). It’s also great for using up bits and bobs of fresh veggies. I threw in some carrots and green beans because I happened to have some that needed using up, but go crazy tossing in whatever crunchy veg you want. The main thing is the cabbage and the marinade. But you can use any kind of cabbage, including red. Use onions, snap peas, green onions, broccoli, whatever! That’s my kind of Guessipe.

Guessipe

• 1 small cabbage, thinly sliced
• 2 carrots, cut into matchsticks
• 2 cups green beans, cut into 1-inch pieces
• 1 TBSP sesame seeds

Marinade

• 2 TBSP soy sauce
• 2 TBSP rice vinegar
• 2 TBSP Korean red pepper
• 2 TBSP sugar
• 1 TBSP fish sauce
• 1 TBSP sesame oil
• 5 cloves garlic, minced

Put all of your veggies and sesame seeds into a large container.

Mix together all Marinade ingredients until well combined.

Pour the Marinade over the veggies and mix well. Refrigerate the Korean slaw overnight, stirring occasionally.