Sweet and Crisp Kimchi Salad

In my last post, I extolled the nutritional perks of radishes. Here’s a tasty offering, from Foodland Ontario, where you can incorporate them along with other nutrient-packed produce. Obviously if you live elsewhere, use your own local fruits and vegetables.

This quick-pickled vegetable salad and fruit slaw skips prolonged fermentation traditional to pickled Korean kimchi. Serve with grilled meats and rice for a refreshing side dish that can be made up to one day ahead.

Sweet and Crisp Kimchi Salad

Serves 4 to 6

3 cups (750 mL) thinly sliced Ontario Green Cabbage
1 cup (250 mL) thinly sliced Ontario Carrot
1 cup (250 mL) thinly sliced Ontario Greenhouse Cucumber
1/2 cup (125 mL) thinly sliced Ontario Red (or Daikon) Radishes
1 firm Ontario Pear, cored and slivered
1 tart Ontario Apple (such as Cortland), cored and diced
Half Ontario Red Onion, slivered
2 Ontario Green Onions, thinly sliced
2 cloves Ontario Garlic, minced
1/4 cup (50 mL) rice vinegar
3 tbsp (45 mL) Ontario Honey
1 tbsp (15 mL) each sesame oil and vegetable oil
2 tsp (10 mL) finely minced fresh gingerroot
1 tsp (5 mL) anchovy paste
1/4 tsp (1 mL) cayenne pepper
Salt and black pepper

In large bowl, combine cabbage, carrot, cucumber, radishes, pear, apple, and red and green onions.

In small bowl, whisk together garlic, vinegar, honey, sesame oil, vegetable oil, ginger, anchovy paste and cayenne.

Season with salt and black pepper to taste. Add to vegetable mixture; toss to combine.

Nutrition information per serving when recipe serves 6:
• Calories: 145
• Protein: 2 grams
• Fat: 5 grams
• Carbohydrate: 25 grams
• Dietary fibre: 4 grams
• Sodium: 210 milligrams

Tags: , , , ,

Categories: Recipes

Author:Rosie Schwartz

Rosie Schwartz is a Toronto-based consulting dietitian and writer.

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