Description
A kimchee salad that has the Korean ingredients of Kimchi but is eaten fresh before fermentation.
Ingredients
Units
Scale
- 1 large head of Napa Cabbage
- 4 cups of water
- 1 1/2 cups kosher salt
- 6 cloves garlic
- 3 tablespoons minced ginger
- 1/2 cup fish sauce
- 1/4 cup korean chili powder (or substitute cayenne)
- 2 tablespoons granulated sugar substitute
- 1 teaspoon sesame oil
- 6 scallions, sliced
- 3 tablespoons radish, sliced
Instructions
- Cut the cabbage into quarters and remove the core.
- Separate the leaves and place in a large bowl.
- Mix the salt and water together and pour over the cabbage, making sure all of the cabbage is submerged.
- Marinate the cabbage for 1 to 2 hours.
- Drain and rinse the cabbage thoroughly.
- Place in a colander and press down to get as much liquid out of it as possible.
- Meanwhile, combine the garlic, ginger, fish sauce, chili powder, sugar, and sesame oil in a small blender or food processor. Puree until smooth.
- Place your cabbage into a large bowl and toss with the sliced scallions and radish.
- Pour the dressing over the salad and mix well to ensure all of the leaves are coated.
- Marinate for at least one hour before serving.
- This salad will keep and improve for up to a week in the fridge.
Notes
Approximate nutrition info per serving: 64 calories, 2g fat, 4g net carbs, 4g protein
- Prep Time: 20 minutes
- Category: keto salads
- Method: assembly
- Cuisine: korean
Nutrition
- Serving Size: 3/4 cup
- Calories: 64
- Fat: 2g
- Carbohydrates: 4g net
- Protein: 2g