Thursday, January 21, 2010

Kimchi Salad

A favorite condiment on the Korean table is a dish called Kimchi. Kimchi has ancient roots and it is essentially pickled vegetables and is very, very spicy. I have taken the idea and changed it to suite the average palate instead. My version uses common vegetables with a very flavorful dressing. It is best when made at least a day ahead so that the flavors marry as the salad marinates. It does have a light pickle flavor from the brown rice vinegar that is combined with toasted sesame oil, garlic, ginger and red pepper flakes and makes a spectacular dressing to compliment the Korean Barbecued Ribs recipe. They are a great pair. I hope you enjoy.

Kimchi Salad

2 Tbsp. canola oil
1/2 tsp. fresh ginger, grated
1/4 to 1/2 tsp. crushed red pepper flakes, to taste
2 cloves garlic, minced
1 Tbsp. sesame oil
1/4 cup brown rice vinegar (not the flavored seasoned rice vinegar)
1/2 lemon, juiced
3 cups nappa cabbage, shredded
1/2 cup carrots, shredded
1 cup seedless cucumber, shredded
1 cup zucchini, shredded
1 cup scallions, dark green part cut into 1" lengths and white sliced thin
1 Tbsp. sesame seeds

Warm the canola oil, ginger, crushed red pepper flakes and garlic in a small bowl in the microwave on high for about 2 to 3 minutes, stirring after every 30 seconds. Set aside to cool. Shred all vegetables, except the scallions, in a food processor and place in a large bowl. When the oil mixture is cooled add the sesame oil, brown rice vinegar and lemon juice and blend well with a fork or small whisk. Season with salt and pepper if desired. Pour mixture over shredded vegetables, add the scallions and sesame seeds and toss. Let stand at room temperature 1 hour or refrigerate overnight. The longer the salad marinates the more flavorful it becomes.

Nutrition Facts
6 - 3/4 Cup Servings
Amount Per Serving
Calories 97.4
Total Fat 7.9 g
Saturated Fat 0.8 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 3.9 g
Cholesterol 0.0 mg
Sodium 17.4 mg
Potassium 249.4 mg
Total Carbohydrate 6.2 g
Dietary Fiber 1.5 g
Sugars 1.8 g
Protein 1.7 g

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