Quick Kimchi Slaw

Serve this crunchy, spicy easy-to-make slaw with Korean Barbecue Chicken Thigh Sliders.


  • 1/2 head Napa cabbage, shredded
  • 1 small red onion, quartered lengthwise, then very thinly sliced
  • 2 large cloves garlic, very thinly sliced
  • A couple of generous forkfuls of sliced pickled ginger, thinly sliced
  • 1 red chili pepper, very thinly sliced
  • 3/4 cup rice wine vinegar
  • 2 tablespoons Sriracha hot sauce
  • 1/2 cup water
  • 1/4 cup sugar


Combine the cabbage, onion, garlic, pickled ginger and pepper in small container with a tight-fitting lid.

Heat the vinegar with the hot sauce, water and sugar to dissolve the sugar. Pour over the cabbage, then cover and shake. Refrigerate for a couple of hours, shaking the container occasionally.

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