Fresh, crunchy and so satisfying!
My girlfriends and I did a weekend getaway to Miami and fell in love with this kimchi salad they had at Four Seasons. It was perfectly satisfying as kimchi is but with a nice crunch and sweetness! Once I got home, I had to figure out how to replicate! I’m sad I don’t have a photo of the actual salad that inspired it all but here’s a reel from that trip!
Jump to Recipe- use fresh carrots that are in season (carrots are in season right now and SO delicious). It adds such an incredible freshness and sweetness. The carrots I used here are from Joyful Organic Farm here in Markham. They’re the sweetest carrots I’ve found so far!
- cut the green onions with a sharp knife or scissors
- We also LOVE Jongga and are thrilled it’s now available in Costco
- good quality, Korean sesame oil. This is what I use:
Quick Kimchi Salad
When you're craving kimchi but want it a little less intense, this is the perfect recipe!
Ingredients
- 1 cup Napa cabbage cut into 1" cubes
- 1/2 cup Kimchi (we love Jongga)
- 1/4 cup Shredded carrots organic/local
- 3 tbsp Sesame Oil Korean High Quality
- 1 tbsp Roasted Sesame Seeds
- 1 Green Onion finely chopped
Instructions
- Cut the napa cabbage lengthwise along the ribs then cut into 1" sections (this ensures they're perfect bite size pieces.
- Put napa cabbage in a large bowl (or a large glass container with secure lid).
- Add kimchi, sesame oil, green onions, and shredded carrots.
- Toss together and devour.
Notes
- use fresh carrots that are in season (carrots are in season right now and SO delicious). It adds such an incredible freshness and sweetness
- cut the green onions with a sharp knife or scissors
- good quality, Korean sesame oil
- roasted sesame seeds
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