Photo: "Kimchee" Salad Recipe
Ingredients
- 1 head Napa cabbage, finely shredded
- 4 green onions, thinly sliced
- 1/4 cup rice wine vinegar
- 1 tablespoon soy sauce
- 1 (1-inch) piece fresh ginger, peeled and chopped
- 4 cloves garlic, chopped
- 1/4 cup red chili flakes, plus more to taste
- 1 tablespoon sugar
- 1/4 cup vegetable oil
- Salt and freshly ground pepper
Directions
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.
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By pjd3
Colorado
on December 28, 2011
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This is very, very good! It came together quickly and was devoured!
By Wasuri
on January 07, 2011
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Offended? By a salad recipe? Really? Our society is officially out of real problems when a recipe is offensive. Distasteful? OK. Disgusting? Sure. But offended? If it were really Kimchi the recipe title would have dropped the quotes. Intelligent people--and those not looking for a reason to be a victim--know that the quotes are there for a reason. They mean something. They mean that it's NOT REALLY KIMCHI. Now, all you offended people, let's get up out of the fetal position and go live your lives ready to withstand the terrible offenses the world throws at you.
Oh, yeah, the salad was pretty good.
By sunshine32
seattle, WA
on August 13, 2010
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I have not tried to follow this recipe but it all seems fine but I would recommend adding approx. 2 ts of sesame oil to this recipe and not add black pepper at all. My mom made this version to mix with for cold noodle dishes when I was growing up and I loved it.
I have a feeling many reviewers who are giving low ratings are either "not Koreans" or not aware with this type of quick kimchi in Korean. In Korea, we have so many kinds of kimchis and each providence (there are 8 total has it's own versions, and even within a providence, each house will make many different types.
Did you know we have water kimchi, white kimchi (not spicy at all and kimchi with oysters?
Read all 36 reviews