Island Favorite Kimchee Salad Food

KIMCHI TUNA SALAD

Steps:

• Place a colander in a medium bowl and drain the kimchi. Coarsely chop the kimchi; you should have about 2 cups.
• To the medium bowl with the kimchi juice, add the rice wine vinegar and sesame oil; stir to combine. Stir in the tuna and celery, breaking up the tuna into large chunks.
• Add the chopped kimchi and ginger, and stir to combine. Because each batch of kimchi tastes different, it's important to taste and adjust seasonings. If it needs more tang, add more rice wine vinegar. If it's too intense, add more oil or even mayonnaise. If you want it spicier, add red-pepper flakes, gochugaru or sambal.
• Serve with a sprinkle of sesame seeds, if desired. The salad keeps in the refrigerator for up to 3 days.

KIMCHEE SALAD

Steps:

• 1. In a salad bowl, mix vinegar, lemon, salt, sugar, kimchee base sauce and black pepper. Mix them well.
• 2. Add all your veggies into the salad dressing mixture and toss a few times to mix them all together. Chill and serve. NOTE: You can also add (1 sm. bundle) Clear Cellophane noodles or Bean Thread noodles, by soaking them for 10 minutes, then soak again in hot water to softened the noodles for another 5-10minuts. (Cut the noodles about 1" with scissors and mix with your salad.

KIMCHEE SALAD

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.

KIMCHI SALAD AKA QUICK KIMCHI

Steps:

• Combine cabbage, garlic and water in a large saucepan and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring once or twice, until tender, 4 to 5 minutes.
• Meanwhile, whisk vinegar, oil, ginger, salt, sugar and crushed red pepper in a large bowl.
• Add the cabbage, scallions and carrot to the bowl and toss to combine. Refrigerate for about 25 minutes before serving.

HAWAIIAN STYLE KIM CHEE

Steps:

• Slice the cabbage, red pepper and Fuji apple place into a mixing bowl and combine the mixture. Add in the chili sauce, vinegar and salt mix well and pour into the cabbage mixture set at room temperature for 90 minutes and then transfer into a plastic container and place into the refrigerator for a week before use.

"KIMCHEE" SALAD

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

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.

ISLAND FAVORITE KIMCHEE SALAD

Steps:

• In a large bowl, add Won-Bok Kim Chee, marinated shrimp, and Kraft Oriental Dressing.
• Peel cucumber and cut into small bite size pieces. Cut pink kamaboko fish cake also in small bite size pieces. Add to large bowl.
• Last add in cooked linguine after it's cooled off. Mix all ingredients well and add black pepper to taste.