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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Kimchi Salad

4.0

1 cup kimchi

1 small lime (halved)

1 tablespoon tamari (or soy sauce if you are not gluten free)

½ tablespoon toasted sesame seed oil

Pinch sea salt

Few cracks black pepper

1 avocado (cut into bite-sized chunks)

6 ounces frozen shelled edamame (defrosted)

3-4 medium carrots (peeled and julienned (or shredded))

½ pound mini cucumbers (smashed and cut into bite-sized chunks)

Big handful cilantro (roughly chopped)

Big spoonful chili crisp (your favorite brand)

Toasted sesame seeds

Red pepper flakes

Big handful tender greens (like spinach or arugula)

Make the dressing: In a large bowl, add the kimchi. Using kitchen sheers, cut the kimchi into bite-sized pieces. Then add the lime juice, tamari, toasted sesame seed oil, salt, and pepper. Mix well and set aside.
Add the vegetables: To the bowl of dressing, add the avocado, edamame, carrot, and cucumber. If using any of the optional add-ins, now would be the time to add them, as well. Gently toss to combine.
Garnish and serve: Give the salad a taste and add more salt and pepper, if needed. Transfer to serving bowls, garnish with more toasted sesame seeds, and enjoy.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇰🇷Korean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 10m

Created 17 weeks ago

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