Quick And Easy Kimchi Salad Recipes
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
KIMCHI SALAD AKA QUICK KIMCHI
Traditional Korean kimchi requires long preparation many steps. This recipe brings all the great flavors of the classic to a dish which is quick and easy to prepare. A word of caution, while kimchi improves over time, this version does not so don not let it rest for longer than stated.
Provided by justcallmetoni
Categories Vegetable
Time 38m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine cabbage, garlic and water in a large saucepan and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring once or twice, until tender, 4 to 5 minutes.
- Meanwhile, whisk vinegar, oil, ginger, salt, sugar and crushed red pepper in a large bowl.
- Add the cabbage, scallions and carrot to the bowl and toss to combine. Refrigerate for about 25 minutes before serving.
Nutrition Facts : Calories 23.3, Fat 1.7, SaturatedFat 0.2, Sodium 224.6, Carbohydrate 1.8, Fiber 0.4, Sugar 0.8, Protein 0.2
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 Carrot Side Dishes
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
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 Carrot Side Dishes
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
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 Carrot Side Dishes
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
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- To prepare this Kimchi salad recipe, take a chopping board, shred the cabbage finely, then finely chop the green onions along with garlic cloves and ginger. Add the onions and cabbage in a large bowl.
- Take a bowl and, add vinegar, red chilli powder, soy sauce and powdered sugar. Mix it well and then transfer this to a blender jar and blend well. Now, add the chopped garlic, ginger, olive oil in the blender. Blend it at high speed and add salt along with black pepper in it. Blend it again.
- Pour this dressing over the shredded cabbage and onions and toss to combine well. Make sure that all vegetables are evenly coated with the dressing. Now, using a cling film, cover it and place the bowl in the fridge. Traditionally Kimchi is fermented for 2-3 days by keeping it in sun for 5-6 hours daily. But you can forgo the process.
- Keep it in the fridge overnight. Serve it chilled for the best taste! Do try this recipe, rate it and leave a comment in the section below.
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