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For the vinaigrette:
1 tbsp Cooks’ Ingredients Kimchi Paste
1 tbsp white wine vinegar
3 tbsp olive oil
For the slaw:
½ red cabbage, finely shredded
½ white cabbage, finely shredded
1 carrot, finely sliced
1. To make the vinaigrette, whisk the kimchi paste with the vinegar and olive oil.
2. Toss with the shredded vegetables.
This recipe was first published in Thu Aug 22 11:47:34 BST 2019.