We're diving in to Canada's diverse cultural flavours for our summer grill guide; this kimchi coleslaw is crisp and spicy, a perfect side for a backyard barbecue.
sriracha hot sauce
thinly sliced napa
, thinly sliced
WHISK vinegar with sugar, miso, ginger, sriracha and garlic in a large bowl. Add cabbage, carrots and green onions. Toss until well coated. Let stand at least 15 min before serving. It will keep well, refrigerated, up to a day.