Ingredients
-
For the Salad:
-
4 cups mixed lettuce greens
-
1 cup napa cabbage kimchi, chopped
-
1 cucumber, thinly sliced
-
1 carrot, julienned
-
1/2 red bell pepper, thinly sliced
-
2 green onions, thinly sliced
-
1/4 cup fresh cilantro or parsley leaves (for garnish)
-
1 tablespoon toasted sesame seeds (for garnish)
-
For the Spicy Korean Dressing:
-
2 tablespoons gochujang (Korean red pepper paste)
-
2 tablespoons rice vinegar
-
1 tablespoon low-sodium soy sauce or tamari (gluten-free option)
-
1 tablespoon maple syrup or agave nectar
-
1 clove garlic, minced
-
1 teaspoon grated fresh ginger
-
2 tablespoons water (adjust for desired consistency)
Directions
Adjust the level of spiciness by adding more or less gochujang according to your preference. You can also add tofu or tempeh for extra protein or roasted peanuts for added crunch. Enjoy the bold and spicy flavors of Korea!
Steps
|
1
Done
|
In a large salad bowl, combine the mixed lettuce greens, chopped napa cabbage kimchi, sliced cucumber, julienned carrot, sliced red bell pepper, and green onions. |
|
2
Done
|
In a small bowl, whisk together the gochujang, rice vinegar, soy sauce, maple syrup, minced garlic, and grated ginger until well combined. |
|
3
Done
|
Gradually add water to the dressing and whisk until it reaches your desired consistency. Adjust the amount of water as needed. |
|
4
Done
|
Drizzle the spicy Korean dressing over the salad, tossing gently to coat the vegetables and kimchi evenly. |
|
5
Done
|
Garnish with fresh cilantro or parsley leaves and toasted sesame seeds. |
|
6
Done
|
Serve the Spicy Kimchi Salad immediately for a bold and spicy Korean-inspired experience. |
