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Do your knife skills need sharpening up? This kimchi slaw from our Essential Cooking course will give you plenty of practice. Slicing and dicing aside, it’s a simple recipe, just mix and serve with some sticky soy and chilli chicken, pork, or tofu.
50g mangetout, finely sliced
½ cucumber, deseeded and finely sliced
100g kimchi, finely sliced
1 pak choi, finely sliced
2 spring onions, finely sliced
Small bunch coriander, roughly chopped
1 tsp each black and white sesame seeds, plus extra to garnish
2 tsp sesame oil
1 lime, juiced
Salt
1 tsp mirin
1 tsp rice wine vinegar
