KIMCHI SLAW

Makes: 2.4 L

1/4 cup (60 mL) gochugaru (Korean chili powder)

2 tbsp (30 mL) fish sauce, lowsodium soy sauce, or tamari

2 tbsp (30 mL) granulated sugar

3 tbsp (45 mL) rice vinegar or cider vinegar

1 1/2 tbsp (22.5 mL) minced garlic

1 tsp (5 mL) minced fresh ginger

1/2 grated large Asian pear or apple, or 1 tbsp (15 mL) light corn syrup

About 10 leaves napa cabbage, from 1 head, starting from the outer layer, rinsed

1 cup (250 mL) daikon or red radish

1 cup (250 mL) green onion, thinly sliced crosswise

1 cup (250 mL) chopped fresh cilantro

Optional garnishes: 1/4 cup (60 mL) toasted sesame seeds, 1/4 cup (60 mL) pomegranate arils

1. Place the gochugaru, fish sauce, sugar, vinegar, garlic, ginger and Asian pear in a large bowl. Mix well to form a wet paste.

2. Pat dry napa cabbage and slice about 1/4 inch (6 mm) thick; add to the paste. Cut the radish into thin julienne and add to the cabbage mixture. Toss to combine.

3. Fold in the green onion and cilantro. Garnish, if desired, with the sesame seeds and pomegranate arils.