Ingredients 5 (1/2 cup) Servings
- 1/4 head Napa cabbage, sliced lengthwise
- 1 medium red bell pepper, cored and cut in half lengthwise
- 1 Asian pear, cored and cut into 1/2-inch slices
- Oil, for brushing
- 1/3 cup rice vinegar
- 2 green onions, thinly sliced
- 1 tablespoon sugar
- 1 tablespoon Thai Kitchen® Gluten Free Premium Fish Sauce
- 1 tablespoon Gochujang (Korean pepper paste)
- 2 teaspoons sesame oil
- 1 teaspoon McCormick® Ground Ginger
- 1/2 teaspoon McCormick® Garlic Powder
INSTRUCTIONS
- 1 Brush cabbage, bell pepper and pear slices lightly with oil. Grill over medium heat until lightly charred. Remove from grill. Let cool.
- 2 Meanwhile, mix remaining ingredients in large bowl until well blended. Coarsely chop cabbage and pears then cut bell pepper into strips. Add to bowl with dressing mixture; toss gently to coat. Cover.
- 3 Refrigerate 1 hour or until ready to serve. Toss before serving.
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4
Serving Suggestions: Serve Grilled Kimchi with Korean BBQ Burger with Grilled Kimchi & Ginger Garlic Mayo (see separate recipe). Or, enjoy as a side dish with grilled meats, chicken and seafood, or as a topping for sandwiches.
Substitution Tip: Don’t have Gochujang? Substitute 1 tablespoon McCormick® Paprika and 1/2 teaspoon McCormick® Crushed Red Pepper.
NUTRITION INFORMATION
(per Serving)
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