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Quick Kimchee Coleslaw

  • Total Time: 15 minutes
  • Yield: 4 cups


  • 1/2 small head napa cabbage, cored and shredded
  • 2 medium carrots, peeled and cut into thin shreds with a vegetable peeler
  • 1/4 cup chopped kimchee
  • 2 tablespoons unseasoned rice vinegar
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon chopped fresh cilantro
  • 1 teaspoon toasted sesame oil
  • Chopped roasted peanuts or casheews, for garnish


  • Combine all the ingredients except the peanuts in a large bowl, cover, and refrigerate until ready to use. It can be made several days in advance; the cabbage will soften as it sits but the flavor will still be delicious. If you like crunch in your coleslaw, serve it as soon as possible after making it.

  • Garnish with the roasted peanuts, and serve.

Recipe Details