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Napa Cabbage Slaw

Some call this a poor man's kimchi- but it really is a slaw, although we can use some pepper to make it spicy.


1 Napa Cabbage (about 10 ounces)

1 Tablespoon of Red Wine Vinegar (almost any vinegar will do though)

1 clove of minced garlic

1/2 inch of diced fresh ginger

2 green scallions

1 teaspoon of Koren Chili Flakes (Gochugaro)

1 teaspoon sugar

Olive oil

Salt and Pepper to taste


Remove the core of the Nappa Cabbage, and slice the leaves thin- into slaw consistency.

Remove and discard the root end of the scallions; thinly slice the white part of the scallions on an angle, separating the white bottoms and green tops. 

Green tops of scallions slice into 1/2 inch

Peel and mince garlic

Peel and mince ginger


In a medium bowl, combine the cabbage, vinegar, sugar, half the green tops of the scallions, half the garlic and half the ginger. Add as much of the gochugaru as you’d like, depending on how spicy you’d like the dish to be. Stir in a drizzle of olive oil and season with salt to taste. Set aside and let marinate, stirring occasionally, for at least 10 minutes.

Mediterranean Diet Points

1 Full Cabbage is 1 point - depending on how much of this you have will determine your points.

I typically have 1/2 of this per meal so this is worth 1/2 Mediterranean Diet Point

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