Kim Chi

Is a traditional Korean dish and one I enjoyed when I ate at the amazing Kind Living Cafe, Maleny, QLD.

Serves 4

1/4 head (450g) cabbage, sliced

1 carrot, sliced

1/2 red capsicum, chopped

1 onion, peeled and quartered

1cm piece fresh ginger, peeled

2 tablespoons (30g) apple cider vinegar

2 teaspoons honey

1 teaspoon sea salt

Place half the cabbage into the thermo bowl.

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Set aside into a large salad bowl. Add the remainder cabbage, carrot, capsicum and onion.

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Add to the cabbage and mix well. Into the thermo bowl, add the ginger, apple cider, honey and sea salt.

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Drizzle over the salad, toss to combine and serve.

SERVING SUGGESTION: This is yummy as a side dish for most BBQ or grilled meat, fish or seafood and actually improves with age. If you store it in a jar in the fridge it can last up to one month.