Ingredients
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For the Salad:
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2 cups Napa cabbage kimchi, chopped
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1 cup cucumber, thinly sliced
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1 cup radishes, thinly sliced
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1 cup carrots, julienned
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1/2 cup scallions, thinly sliced
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1/4 cup fresh cilantro leaves, chopped
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1 tablespoon toasted sesame seeds
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1 sheet nori (seaweed), cut into thin strips (optional)
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For the Spicy Gochujang Dressing:
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3 tablespoons gochujang (Korean red pepper paste)
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2 tablespoons sesame oil
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2 tablespoons rice vinegar
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1 tablespoon soy sauce (or tamari for gluten-free)
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1 tablespoon maple syrup or agave nectar
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1 teaspoon fresh ginger, grated
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1 clove garlic, minced
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1 tablespoon water (adjust for desired consistency)
Directions
Serve your Vegan Korean-Inspired Spicy Kimchi Salad as a spicy side dish or a flavorful appetizer. Experience the spicy and fermented goodness of Korean cuisine in every bite.
Adjust the level of spiciness by adding more or less gochujang according to your preference. You can find Napa cabbage kimchi in most Asian grocery stores or well-stocked supermarkets.
Steps
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1
Done
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In a large bowl, combine the chopped Napa cabbage kimchi, sliced cucumber, sliced radishes, julienned carrots, thinly sliced scallions, and fresh cilantro leaves. |
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2
Done
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If using nori (seaweed), cut it into thin strips and sprinkle it over the salad. |
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3
Done
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In a separate small bowl, whisk together the gochujang (Korean red pepper paste), sesame oil, rice vinegar, soy sauce, maple syrup or agave nectar, grated fresh ginger, minced garlic, and water. This is your spicy gochujang dressing. |
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4
Done
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Drizzle the spicy gochujang dressing over the salad and toss to coat all the ingredients evenly. |
