QUICK AND EASY KIMCHI SALAD
Spicy salad, goes great with Oven Kahlua Pig. The longer it sits in the refrigerator, the bolder the flavor gets.
Provided by Heather Johnson Carpenter
Categories Side Dish Vegetables Carrots
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Combine cabbage and rock salt together in a bowl. Let stand 15 minutes, stirring often. Rinse lightly and drain.
- Mix cabbage, carrot, vinegar, vegetable oil, sugar, sesame oil, sesame seeds, cayenne pepper, and salt together in a bowl. Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 92 calories, Carbohydrate 10 g, Fat 5.8 g, Fiber 3.3 g, Protein 1.7 g, SaturatedFat 0.9 g, Sodium 4736.4 mg, Sugar 6.3 g
KIMCHEE SALAD
This salad recipe is so good and will make your mouth water by that sweet but tangy taste! A great side dish!
Provided by Connie "Kiyu" Guerrero
Categories Salads
Number Of Ingredients 11
Steps:
- 1. In a salad bowl, mix vinegar, lemon, salt, sugar, kimchee base sauce and black pepper. Mix them well.
- 2. Add all your veggies into the salad dressing mixture and toss a few times to mix them all together. Chill and serve. NOTE: You can also add (1 sm. bundle) Clear Cellophane noodles or Bean Thread noodles, by soaking them for 10 minutes, then soak again in hot water to softened the noodles for another 5-10minuts. (Cut the noodles about 1" with scissors and mix with your salad.
KIMCHEE SALAD
This is great for potlucks or barbecues - so much more flavorful than regular coleslaw. The original recipe is from Bobby Flay but I changed it a bit. Note: the farther in advance you make this, the better it gets!
Provided by FLKeysJen
Categories Asian
Time P2DT20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place cabbage, carrot and green onions in a large bowl.
- In a blender, combine vinegar, soy sauce, ginger, garlic, chili flakes, and sugar, blending until smooth. With the motor running, slowly add the oil. Season with salt and pepper, to taste.
- Pour the dressing over the cabbage and gently toss.
- Cover and refrigerate for 2 to 3 days before serving to let the cabbage wilt and the flavors meld.
Nutrition Facts : Calories 110.8, Fat 7.3, SaturatedFat 1.1, Sodium 186.8, Carbohydrate 11.3, Fiber 4, Sugar 6, Protein 2.3
KIMCHI TUNA SALAD
Kimchi and canned tuna make a popular combination in Korean cooking. These two pantry staples are found together in a number of dishes like kimchi jjigae and kimbap, and here they are the basis of a lively, fortifying salad. Combine them with fresh ginger and celery for crunch (or an equal amount of other crunchy vegetables, like thinly sliced sugar snap or snow peas, radishes, carrot, cabbage or fennel). The dressing is made using the spicy liquid from the kimchi jar, rice wine vinegar and sesame oil, but because each jar of kimchi is different, you may want to tweak the seasonings to taste. Eat the salad on its own; with gim, or seaweed, as a hand roll; or with something starchy to balance the punch, like a burger bun, rice, boiled potatoes, soba or ramen noodles.
Provided by Ali Slagle
Categories dinner, lunch, quick, weekday, salads and dressings, main course
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place a colander in a medium bowl and drain the kimchi. Coarsely chop the kimchi; you should have about 2 cups.
- To the medium bowl with the kimchi juice, add the rice wine vinegar and sesame oil; stir to combine. Stir in the tuna and celery, breaking up the tuna into large chunks.
- Add the chopped kimchi and ginger, and stir to combine. Because each batch of kimchi tastes different, it's important to taste and adjust seasonings. If it needs more tang, add more rice wine vinegar. If it's too intense, add more oil or even mayonnaise. If you want it spicier, add red-pepper flakes, gochugaru or sambal.
- Serve with a sprinkle of sesame seeds, if desired. The salad keeps in the refrigerator for up to 3 days.
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2.9/5 (20)Author Lauren SchaeferServings 4-6
- Cook broccolini in a medium pot of boiling generously salted water until tender but still bright green, about 2 minutes. Drain in a colander and rinse under cold running water to stop the cooking.
- Meanwhile, blend kimchi, grapeseed oil, vinegar, fish sauce, and 2 Tbsp. water in blender, adding more water a teaspoonful at a time if too thick, until mostly smooth and fluffy. Taste and add more vinegar and/or fish sauce if needed. Set kimchi vinaigrette aside.
- Combine broccolini, carrots, celery, and radishes in a large bowl. Season lightly with salt and toss to combine. Drizzle reserved kimchi vinaigrette over salad and toss to coat.
SPICY KIMCHI SLAW RECIPE | BON APPéTIT
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4.8/5 (8)Estimated Reading Time 2 minsServings 8
- Remove dark green tops from scallions and thinly slice; set aside. Blend scallion bulbs, kimchi, kimchi juice, vinegar, Sriracha, fish sauce, and sesame oil in a blender until smooth. With motor running, very slowly stream in vegetable oil; blend until dressing is thick and airy. Set aside.
- Tear off leaves from cabbage until you get down to the crunchy white part. Rip outer leaves into 2" pieces. Thinly slice core crosswise until you have about 6 cups; reserve remaining cabbage for another use. Toss in a large bowl with daikon, carrots, and reserved scallion tops. Season with salt; pour reserved dressing over. Toss to coat, transfer to a platter, and top with sesame seeds and cilantro.
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