Korean slaw from The Kimchi Chronicles: Rediscovering Korean Cooking for an American Kitchen by Marja Vongerichten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on March 13, 2015

    I liked this (and so did my sweetie, who demanded a bowl as soon as he saw it chilling in the refrigerator last night). I did use a kohlrabi instead of jicama but otherwise followed the instructions. I did not find it too sweet personally but a nice crunchy, crispy salad that's good with spicy foods to cool things down a bit.

  • TrishaCP on May 20, 2012

    I didn't serve these with the tacos from the book, but as a side with other grill items (as suggested). I found the recipe as written tasty but too sweet- next time I would omit the pear and bump up the lime juice.

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