Island Favorite Kimchee Salad Recipes

QUICK AND EASY KIMCHI SALAD

Quick and Easy Kimchi Salad image

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

Ingredients

1 small head cabbage, shredded
¼ cup rock salt
1 small carrot, cut into thin strips
3 tablespoons vinegar
2 tablespoons vegetable oil
1 tablespoon white sugar, or to taste
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds, ground
½ teaspoon cayenne pepper, or to taste
¼ teaspoon salt

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

Provided by Bobby Flay

Categories side-dish

Time P2DT20m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 head Napa cabbage, finely shredded
4 green onions, thinly sliced
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 (1-inch) piece fresh ginger, peeled and chopped
4 cloves garlic, chopped
1/4 cup red chili flakes, plus more to taste
1 tablespoon sugar
1/4 cup vegetable oil
Salt and freshly ground pepper

Steps:

Place cabbage 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.

KIMCHEE SALAD

Kimchee Salad image

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

Ingredients

1 head cabbage, finely shredded (Napa is best)
4 green onions, thinly sliced
1/4 cup rice vinegar
1 tablespoon soy sauce
2 tablespoons fresh ginger, peeled and chopped
4 garlic cloves, chopped
1 carrot, shredded
1/8 cup red chili pepper flakes (more if you dare)
1 tablespoon sugar
1/4 cup sesame oil
salt & freshly ground black pepper

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

ISLAND FAVORITE KIMCHEE SALAD

Island Favorite KimChee Salad image

Provided by My Food and Family

Categories Recipes

Time 30m

Number Of Ingredients 7

Ingredients

1 bottle Won-Bok Kim Chee
1 container marinated Kim Chee shrimp
1 bottle Kraft Oriental Salad Dressing (preferably fat free)
1 cucumber
1 pink Kamaboko fish cake
1 pkg linguine noodles or pasta, cooked and cooled
Black pepper to taste

Steps:

In a large bowl, add Won-Bok Kim Chee, marinated shrimp, and Kraft Oriental Dressing.
Peel cucumber and cut into small bite size pieces. Cut pink kamaboko fish cake also in small bite size pieces. Add to large bowl.
Last add in cooked linguine after it's cooled off. Mix all ingredients well and add black pepper to taste.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ISLAND FRUIT SALAD

Island Fruit Salad image

I live to serve this side with any main dish. With pina colada yogurt and toasted coconut, the fruit medley brings a hint of the tropics to the table. -Krista Frank, Rhododendron, Oregon

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

2 medium ripe bananas, sliced
1 medium mango, peeled and cubed
4 kiwifruit, peeled and cubed
1 can (20 ounces) unsweetened pineapple tidbits, drained
3/4 cup reduced-fat pina colada yogurt
1/2 cup sweetened shredded coconut, toasted

Steps:

In a large serving bowl, combine the bananas, mango, kiwi, pineapple and yogurt; toss to coat. Sprinkle with coconut. Serve with a slotted spoon.

Nutrition Facts : Calories 134 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 37mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

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