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.
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Servings: 2 servings
Ingredients
For Kimchi Salad
- 8 oz kimchi cabbage
- ½ green apple peeled and julienned
- ¼ cup thinly sliced lightly pickled English cucumber (make in advance, see instructions below)
- ¼ cup thinly sliced daikon radish (make in advance, see instructions below)
- 1 teaspoon toasted sesame seeds
- 1 teaspoon smoked paprika
- 1 teaspoon sesame oil
For Pickled Cucumber and Daikon Slices
- ½ English cucumber
- 1 daikon root medium sized , peeled
- 1 cup water
- 1 cup rice vinegar
- 1 tablespoon salt
- 1 tablespoon sugar
Instructions
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.
Nutrition
Serving: 2servings
