Island Favorite Kimchee Salad Recipes

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CUCUMBER KIMCHI SALAD RECIPE



Cucumber Kimchi Salad Recipe image

Provided by Seonkyoung Longest

Time 5m

Number Of Ingredients 8

3 Persian cucumbers or 1 English cucumber, cut into 1/4" thin ring slices, medium diced or 1 12" long sticks (approximately 2 1/4 cups)
1 Red chili, seeded and julienne
1/2 cup Buchu (garlic chive) cut into 1" long pieces
1 clove Garlic, minced
1 Tbs. Gochugaru, Korean red pepper flakes
1 Tbs. Fish sauce
1 Tbs. White vinegar
2 tsp. Sugar

Steps:

  • Keep it in a refrigerator and serve cold.

"KIMCHEE" SALAD



Provided by Bobby Flay

Categories     side-dish

Time P2DT20m

Yield 6 to 8 servings

Number Of Ingredients 10

1 head Napa cabbage, finely shredded
4 green onions, thinly sliced
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 (1-inch) piece fresh ginger, peeled and chopped
4 cloves garlic, chopped
1/4 cup red chili flakes, plus more to taste
1 tablespoon sugar
1/4 cup vegetable oil
Salt and freshly ground pepper

Steps:

  • Place cabbage and green onions in a large bowl. In a blender, combine vinegar, soy sauce, ginger, garlic, chili flakes, and sugar, blending until smooth. With the motor running, slowly add the oil. Season with salt and pepper, to taste. Pour the dressing over the cabbage and gently toss. Cover and refrigerate for 2 to 3 days before serving to let the cabbage wilt and the flavors meld.

QUICK AND EASY KIMCHI SALAD



Quick and Easy Kimchi Salad image

Spicy salad, goes great with Oven Kahlua Pig. The longer it sits in the refrigerator, the bolder the flavor gets.

Provided by Heather Johnson Carpenter

Categories     Side Dish     Vegetables     Carrots

Time 55m

Yield 6

Number Of Ingredients 10

1 small head cabbage, shredded
¼ cup rock salt
1 small carrot, cut into thin strips
3 tablespoons vinegar
2 tablespoons vegetable oil
1 tablespoon white sugar, or to taste
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds, ground
½ teaspoon cayenne pepper, or to taste
¼ teaspoon salt

Steps:

  • Combine cabbage and rock salt together in a bowl. Let stand 15 minutes, stirring often. Rinse lightly and drain.
  • Mix cabbage, carrot, vinegar, vegetable oil, sugar, sesame oil, sesame seeds, cayenne pepper, and salt together in a bowl. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 92 calories, Carbohydrate 10 g, Fat 5.8 g, Fiber 3.3 g, Protein 1.7 g, SaturatedFat 0.9 g, Sodium 4736.4 mg, Sugar 6.3 g

KIMCHEE SALAD



Kimchee Salad image

This is great for potlucks or barbecues - so much more flavorful than regular coleslaw. The original recipe is from Bobby Flay but I changed it a bit. Note: the farther in advance you make this, the better it gets!

Provided by FLKeysJen

Categories     Asian

Time P2DT20m

Yield 8 serving(s)

Number Of Ingredients 11

1 head cabbage, finely shredded (Napa is best)
4 green onions, thinly sliced
1/4 cup rice vinegar
1 tablespoon soy sauce
2 tablespoons fresh ginger, peeled and chopped
4 garlic cloves, chopped
1 carrot, shredded
1/8 cup red chili pepper flakes (more if you dare)
1 tablespoon sugar
1/4 cup sesame oil
salt & freshly ground black pepper

Steps:

  • Place cabbage, carrot and green onions in a large bowl.
  • In a blender, combine vinegar, soy sauce, ginger, garlic, chili flakes, and sugar, blending until smooth. With the motor running, slowly add the oil. Season with salt and pepper, to taste.
  • Pour the dressing over the cabbage and gently toss.
  • Cover and refrigerate for 2 to 3 days before serving to let the cabbage wilt and the flavors meld.

Nutrition Facts : Calories 110.8, Fat 7.3, SaturatedFat 1.1, Sodium 186.8, Carbohydrate 11.3, Fiber 4, Sugar 6, Protein 2.3

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