Korean Kimchi Salad
Kimchi is the backbone of the Korean Banchan tradition. Often mistaken to be just pickled cabbage, lovers of Kimchi call it an art form on its own. In this light, piquant and fresh salad, you can get the best of both worlds, authentic kimchi taste, and fresh, vibrant salad.
1. Slice the cherry tomatoes, jalapenos, and cucumbers/courgettes. Lightly salt and place aside. Roughly tear the rocket leaves and add them to the cabbage. Combine all your veggies and keep them aside.
2. Make a vinaigrette by combining the Meishi Korean Kimchi Base Sauce, Meishi Soy Garlic Sauce, Apple Cider Vinegar, Mustard oil, and sugar.
3. Drizzle the vinaigrette over the salad and combine. Serve immediately
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Ingredients
Directions
1. Slice the cherry tomatoes, jalapenos, and cucumbers/courgettes. Lightly salt and place aside. Roughly tear the rocket leaves and add them to the cabbage. Combine all your veggies and keep them aside.
2. Make a vinaigrette by combining the Meishi Korean Kimchi Base Sauce, Meishi Soy Garlic Sauce, Apple Cider Vinegar, Mustard oil, and sugar.
3. Drizzle the vinaigrette over the salad and combine. Serve immediately
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