4.8
(8)
Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Remove dark green tops from scallions and thinly slice; set aside. Blend scallion bulbs, kimchi, kimchi juice, vinegar, Sriracha, fish sauce, and sesame oil in a blender until smooth. With motor running, very slowly stream in vegetable oil; blend until dressing is thick and airy. Set aside.
Step 2
Tear off leaves from cabbage until you get down to the crunchy white part. Rip outer leaves into 2" pieces. Thinly slice core crosswise until you have about 6 cups; reserve remaining cabbage for another use. Toss in a large bowl with daikon, carrots, and reserved scallion tops. Season with salt; pour reserved dressing over. Toss to coat, transfer to a platter, and top with sesame seeds and cilantro.
Your folders
allrecipes.com
4.0
(91)
Your folders
whipandwander.com
5.0
(26)
Your folders
runningonrealfood.com
Your folders
delish.com
Your folders
marthastewart.com
Your folders
washingtonpost.com
4.0
(4)
Your folders
washingtonpost.com
3.7
(25)
Your folders
mykoreankitchen.com
4.8
(9)
Your folders
foodandwine.com
Your folders
bonappetit.com
3.9
(135)
Your folders
bonappetit.com
5.0
(8)
Your folders
muirglen.com
Your folders
cooking.nytimes.com
5.0
(452)
Your folders
whipandwander.com
5.0
(16)
Your folders
whipandwander.com
5.0
(16)
Your folders
cooking.nytimes.com
5.0
(556)
Your folders
sharedappetite.com
5.0
(2)
35 minutes
Your folders
sandraseasycooking.com
15 minutes
Your folders
mykoreankitchen.com
5.0
(14)
12 minutes