Uploaded May 2026 | Updated September 2026, 2 weeks ago
This zesty and creamy ‘Kimchi Coleslaw’ recipe from Taylor Allen of @gutgoods is just the thing to bring to your summertime gatherings and festivities!
Note: The pickled eggs featured in this recipe are a great addition if you are looking for a lighter protein, and so easy to make! All you need is the deviled eggs recipe of your choice, and pickled beet juice. You can find our recipes for ‘Angel Eggs’ and ‘Pickled Beets’ on our website!
Ingredients:
½ head of purple cabbage
¼ cup mayonnaise (preferably homemade)
2 teaspoons sherry vinegar
1 teaspoon onion powder
½ cup kimchi, julienned
1 carrot, julienned
Directions:
Slice cabbage ¼-inch thick and reserve in a medium bowl.
Combine mayonnaise, vinegar, and onion powder in a small bowl.
In the medium bowl, mix the cabbage, kimchi, and carrot. Toss, then add the mayonnaise mixture. Mix until completely coated.
Refrigerate for at least 10 minutes. Serve cold.
theancestralnutritionfoundation.org
#KimchiColeslaw #AncestralNutrition #AncestralNutritionFoundation #RealFoodRecipes #NourishingTraditions #FermentedFoods #KimchiRecipe #GutHealthyFoods #SummerRecipes #HealthySideDish #WholeFoodCooking #TraditionalFoods #HomemadeRecipes #PurpleCabbage #GutGoods #ProbioticFoods #FreshAndCrunchy #SeasonalEating #AncestralEating #SummertimeGatherings
This zesty and creamy ‘Kimchi Coleslaw’ recipe from Taylor Allen of @gutgoods is just the thing to bring to your summertime gatherings and festivities!
Note: The pickled eggs featured in this recipe are a great addition if you are looking for a lighter protein, and so easy to make! All you need is the deviled eggs recipe of your choice, and pickled beet juice. You can find our recipes for ‘Angel Eggs’ and ‘Pickled Beets’ on our website!
Ingredients:
½ head of purple cabbage
¼ cup mayonnaise (preferably homemade)
2 teaspoons sherry vinegar
1 teaspoon onion powder
½ cup kimchi, julienned
1 carrot, julienned
Directions:
Slice cabbage ¼-inch thick and reserve in a medium bowl.
Combine mayonnaise, vinegar, and onion powder in a small bowl.
In the medium bowl, mix the cabbage, kimchi, and carrot. Toss, then add the mayonnaise mixture. Mix until completely coated.
Refrigerate for at least 10 minutes. Serve cold.
theancestralnutritionfoundation.org
#KimchiColeslaw #AncestralNutrition #AncestralNutritionFoundation #RealFoodRecipes #NourishingTraditions #FermentedFoods #KimchiRecipe #GutHealthyFoods #SummerRecipes #HealthySideDish #WholeFoodCooking #TraditionalFoods #HomemadeRecipes #PurpleCabbage #GutGoods #ProbioticFoods #FreshAndCrunchy #SeasonalEating #AncestralEating #SummertimeGatherings
