Kimchi Salad with Daikon, Green Apple and Cucumber
Kimchi salad with fresh green apple, lightly pickled daikon radish and cucumber, smoked paprika and sesame seeds. Probiotic and prebiotic rich. Sweet, salty, sour and hot all in one.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 2 servings
For Kimchi Salad
- 8 oz kimchi cabbage
- 1/2 green apple peeled and julienned
- 1/4 cup thinly sliced lightly pickled English cucumber (make in advance, see instructions below)
- 1/4 cup thinly sliced daikon radish (make in advance, see instructions below)
- 1 tsp toasted sesame seeds
- 1 tsp smoked paprika
- 1 tsp sesame oil
For Pickled Cucumber and Daikon Slices
- 1/2 English cucumber
- 1 daikon root, medium sized peeled
- 1 cup water
- 1 cup rice vinegar
- 1 tbsp salt
- 1 tbsp sugar
To Make Lightly Pickled Cucumber and Daikon
Heat water over medium heat and once it begins to simmer, remove from heat and add salt and sugar.
Stir until dissolved and add rice vinegar. Let cool down.
Using a mandolin (or vegetable peeler) thinly slice cucumber and daikon and place in appropriately sized mason jar. Pour the cooled pickling liquid, close lid and refrigerate. Let sit for 12-24 hours before using.
To Make Kimchi Salad
To assemble the salad cut kimchi in small pieces, add julienned apple, pickled cucumber and daikon, sesame seeds, paprika and season with a bit of salt. Mix well.
Drizzle with sesame oil (sparingly, a little bit goes a long way) and serve.