Spring Kimchi Salad
I clearly can’t get enough of kimchi?!
Watch the video till the end where a special someone gives his review! After his comments, I altered the dressing by adding an additional date and some sliced shallots. You can find the full recipe below! 👇🏼
Recipe inspired by Brad Leone
THE RECIPE
SERVES 3
Ingredients
150g broccolini
1 carrot
1 celery stick
1 green apple/Korean pear
1 small bunch of coriander
Dressing
1 cup kimchi
½ tbsp Dijon mustard
1 tsp white vinegar
2 dates, pitted
3 tbsp olive oil
3 tbsp water
Drizzle of sesame oil
Garnish
5-10 roasted almonds, roughly chopped
1 shallot
Directions
Blanch broccolini, drain, and slice into 2” batons
Shave carrot into ribbons
Slice celery at a diagonal
Cut green apple/pear into matchsticks
Cut coriander into 2” pieces
For the dressing: blend all ingredients together in a high speed blender
Garnish with almonds and sliced shallots
Note
To make this into a complete meal, add in some shredded chicken or canned tuna, and pair with a slice of toast or tortilla chips (shared a hack for this on my ‘Lunching on Leftovers’ Instagram Reel!)
Nutrition
Per serving
Calories: 261kcal
Carbohydrates: 18g
Protein: 4.5g
Fat: 18g
Sugar: 15g
Sodium: 370.84mg
Fibre: 6g