Kimchi Cabbage Slaw with Lime Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A crunchy, spicy-sour slaw featuring fermented kimchi and a bright lime dressing that enhances the natural tartness of cabbage. This korean-inspired salads ready in about 15 minutes pairs shredded green cabbage, kimchi, lime into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 115 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.9 (11 ratings) Prep: 15 min Serves 4 Korean cuisine 115 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 4 cups shredded green cabbage, 1/2 cup chopped kimchi, and 1/4 cup sliced green onions in a large bowl until evenly distributed.
  2. Step 2: Whisk 2 tbsp lime juice, 2 tbsp rice vinegar, 1 tbsp honey, and 1 tbsp sesame oil in a small bowl until honey dissolves and mixture is emulsified.
  3. Step 3: Pour the lime vinaigrette over the cabbage mixture and toss vigorously for 2 minutes until all ingredients are coated and cabbage begins to wilt slightly.
  4. Step 4: Gently fold in 1/4 cup chopped cilantro, then let sit for 10 minutes to allow flavors to meld before serving.

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Frequently asked questions

How long does Kimchi Cabbage Slaw with Lime Vinaigrette take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Kimchi Cabbage Slaw with Lime Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shredded green cabbage from drying out.

Can I substitute ingredients in Kimchi Cabbage Slaw with Lime Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kimchi Cabbage Slaw with Lime Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Kimchi Cabbage Slaw with Lime Vinaigrette?

Korean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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