Kimchee Salad Food
QUICK AND EASY KIMCHI SALAD
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
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
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
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
"KIMCHEE" SALAD
Provided by Bobby Flay
Categories side-dish
Time P2DT20m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
KIMCHI TUNA SALAD
Kimchi and canned tuna make a popular combination in Korean cooking. These two pantry staples are found together in a number of dishes like kimchi jjigae and kimbap, and here they are the basis of a lively, fortifying salad. Combine them with fresh ginger and celery for crunch (or an equal amount of other crunchy vegetables, like thinly sliced sugar snap or snow peas, radishes, carrot, cabbage or fennel). The dressing is made using the spicy liquid from the kimchi jar, rice wine vinegar and sesame oil, but because each jar of kimchi is different, you may want to tweak the seasonings to taste. Eat the salad on its own; with gim, or seaweed, as a hand roll; or with something starchy to balance the punch, like a burger bun, rice, boiled potatoes, soba or ramen noodles.
Provided by Ali Slagle
Categories dinner, lunch, quick, weekday, salads and dressings, main course
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 9
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
Traditionally kim chee takes months to prepare as it is set in stone jars to mature. Here is a quicker version where you can have kim chee ready in one day!
Provided by PalatablePastime
Categories Lunch/Snacks
Time P1D
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Chop cabbage coarsely and place in a large dish.
- Sprinkle cabbage with salt; let stand 3-4 hours.
- Squeeze cabbage dry with hands and place in another bowl.
- Add remaining ingredients except sesame oil, and mix well.
- Refrigerate at least 24 hours before serving.
- Sprinkle with a few drops of sesame oil on each serving, if desired.
Nutrition Facts : Calories 41.1, Fat 0.3, SaturatedFat 0.1, Sodium 1909.8, Carbohydrate 6.9, Fiber 1.7, Sugar 3.2, Protein 3.5
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "kimchee salad food"
KIMCHI SALAD RECIPE: HOW TO MAKE KIMCHI SALAD RECIPE …
Step 1 Chop and shred all the veggies and prepare the dressing. To prepare this Kimchi salad recipe, take a chopping board, shred the cabbage …
From recipes.timesofindia.com
4.8/5 (9)Total Time 20 minsCategory SaladsCalories 119 per serving
From recipes.timesofindia.com
4.8/5 (9)Total Time 20 minsCategory SaladsCalories 119 per serving
- To prepare this Kimchi salad recipe, take a chopping board, shred the cabbage finely, then finely chop the green onions along with garlic cloves and ginger. Add the onions and cabbage in a large bowl.
- Take a bowl and, add vinegar, red chilli powder, soy sauce and powdered sugar. Mix it well and then transfer this to a blender jar and blend well. Now, add the chopped garlic, ginger, olive oil in the blender. Blend it at high speed and add salt along with black pepper in it. Blend it again.
- Pour this dressing over the shredded cabbage and onions and toss to combine well. Make sure that all vegetables are evenly coated with the dressing. Now, using a cling film, cover it and place the bowl in the fridge. Traditionally Kimchi is fermented for 2-3 days by keeping it in sun for 5-6 hours daily. But you can forgo the process.
- Keep it in the fridge overnight. Serve it chilled for the best taste! Do try this recipe, rate it and leave a comment in the section below.
KIMCHI SALAD - MINDFOOD
Serves 4. 200 g ready-made kimchi. 4–5 vegetables, e.g. courgettes, radish, green cabbage, carrots, spring onions. Mix the kimchi in a blender or with a stick blender until smooth. Finely shred or thinly slice the …
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Add 3 tbsp of the dressing to a bowl, add the tofu and marinate it overnight or at least 2 hours. Air fry the tofu in one layer at 400 for 15 minutes or bake it at 400 degree in an oven on a baking tray in one layer for about 20 minutes. Set aside. When ready to serve, add the napa cabbage, carrots, mango slices, cucumber, scallions and the ...
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Sep 5, 2011 - 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!
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A KRAZY KIMCHI SUMMER SALAD FILLED WITH NUTRIENTS AND A ...
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KIMCHEE SALAD RECIPE - FOOD.COM | KIMCHEE, RECIPES, SALAD ...
Sep 5, 2011 - 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!
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From pinterest.ca
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