Fatty Crab's Kimchi Slaw

February 2010
Fatty Crab's Kimchi Slaw

by 6 people

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Chef Zak Pelaccio makes his kimchi from scratch—and it takes almost six weeks to ferment and prepare! Here's our quick take on his original.

Makes: 6 servings

Prep: 15 mins

  • 1 large egg yolk
  • 2 small cloves garlic, grated
  • 1/2 cup vegetable oil
  • 1 teaspoon Japanese rice vinegar
  • 1 teaspoon fresh lime juice
  • 1 pinch salt
  • 5 cups store-bought kimchi, squeezed dry and thinly sliced
  1. In a large bowl, whisk the egg yolk and garlic until foamy. Slowly whisk in the oil until combined. Whisk in the vinegar, lime juice and salt. Stir in the kimchi.