Quinoa with Cabbage, Kale, Apple, and Kimchi Slaw

quinoa with cabbage kale apple kimchi slaw
We’re never afraid to eat kimchi as a sort of “condiment” with anything non-Korean. Grilled ribeye? Kimchi. Roast chicken? Kimchi. Thanksgiving turkey and stuffing?


But we didn’t really think about adding it as ingredient to non-Korean dishes until we met David Chang.

(Ok, we’ve never met David Chang, but reading his Momofuku cookbook is close enough.)

The revelation came with his Brussels Sprouts with Kimchi and Bacon. After that, we’re now even more obsessed with kimchi than we already culturally were, dreaming up ways to include the fermented cabbage in everything from omelets (which doesn’t actually work all that well) to this Cabbage, Kale, and Apple Slaw that is was inspired by a recipe in the Clean Start cookbook we reviewed and gave away.
quinoa with cabbage kale apple kimchi slaw
Kimchi was a natural addition to the slaw, as it’s basically a cousin of cabbage and kale. We rinsed the kimchi to get rid of all the red pepper flakes, effectively leaving it as a pickled cabbage. If you don’t have kimchi, you can probably get away with sauerkraut. Either way, the pungent punch of fermented cabbage makes this dish.
quinoa with cabbage kale apple kimchi slaw

Quinoa with Cabbage, Kale, Apple, and Kimchi Slaw

The amounts in this recipe are not exact because a dish like this is meant to be made with handfuls of greens, drizzles of this, and pinches of that, all of which will be different from person to person. Adjust everything accordingly.

You can prepare all of the components ahead of time and toss together right before serving. If you think this is too much, only toss together what you will eat in one meal. Store the leftover components separately in the refrigerator, then toss together when you’re going to eat it.

makes enough for 1 or 2 or 3 or 4


2 tablespoons olive oil
half a red onion, very thinly sliced
1 clove garlic, minced
quarter of a head of red cabbage, thinly sliced
half bunch of kale, julienned
1 small tart green apple, washed and cut into matchsticks (leave the skin on!)
generous handful kimchi, rinsed, and cut into thin strips
2 cups cooked quinoa
salt and pepper to taste


Heat 2 tablespoons olive oil in a frying pan over medium low heat. Add onions and cook until translucent, about 5 minutes. Add minced garlic and cook until fragrant, about 2 minutes. It’s okay if the onions and garlic are a little “raw.” The point is to soften them a little in both texture and flavor.

Add cabbage and kale and stir fry just until their colors brighten, about 3 minutes. Pour everything into a bowl.

Gently toss the green apple, kimchi and quinoa with the cabbage and kale,  taking care not to break the apple matchsticks.

Taste, and season with salt and pepper. Kimchi has a lot of salt and flavor so you wont need much more.

by Sarah J. Gim on May 3, 2012 · 0 comments

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