T R AV E L 202 2 culturecheesemag.com 15
C A N D O
The cheddar cheese here adds a nutty sweetness
and an alternative texture to this slaw. Given the
other strong flavors in the slaw, a good quality
grocery store cheddar like Cabot, Kerrygold,
Organic Valley, or Tillamook would be a better
buy for this recipe as the nuance of higher-end
farmhouse cheddars would get lost.
Serves 6
DRESSING:
4 tablespoons neutral oil
1 tablespoon brown rice vinegar
1 teaspoon sugar
½ teaspoon kosher salt
½ teaspoon toasted crushed coriander seeds
¼ teaspoon toasted ground cumin seeds
SLAW:
2 Granny Smith apples, sliced
1 lemon, zested and juiced
1 cup chopped kimchi
4 cups shredded Napa cabbage
2 cups shredded carrots
¼ cup cilantro leaves
4 ounces aged cheddar cheese, cut into
matchsticks
DRESSING: Place all ingredients in a mason
jar and shake well.
SLAW: Combine sliced apples with lemon
zest and juice in a large mixing bowl. Layer
kimchi on top of the apple mixture. Add
cabbage, carrots and cilantro. Just before
serving, add dressing to bowl and mix well.
Add cheese and toss gently.
A P P L E , A G E D C H E D D A R ,
K I M C H I , N A PA C A B B A G E ,
A N D C A R R O T S L A W
PHOTOS:
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