Food Pharmacy, Recipes
Published:
October 1, 2021
October 1, 2021
Rainbow salad with kimchi vinaigrette
We wanted to try something new with kimchi, so we made a fermented kimchi vinaigrette and served it with a rainbow salad. Well, we gave the vegetables a nice massage in sesame seeds which we mixed together with sesame oil as well. And then we topped it all with loads of fresh coriander. If it turned out well? Is there rice in China?
For today’s salad, we chose cauliflower, broccoli, celery, carrots and peppers in two different colors. It gave a nice palette (a total of six colors) and tasted good together. We sliced the vegetables finely on the mandolin (No mandolin at home? Use a cheese grater!) and toss together.
And last but not least, we added our homemade kimchi vinaigrette with good bacteria to the salad.
PrintRainbow salad with kimchi vinaigrette
- Servings : 2–4 1x
Scale
Ingredients
1 carrot
1 small broccoli
1/4 cauliflower
1 red pepper
1 yellow pepper
1 fennel
fresh coriander
2 tablespoons sesame oil
3 tablespoons sesame seeds
2 dl kimchi
1/2 dl olive oil
2 tablespoons fish sauce
1 tablespoon apple cider vinegar
2 tablespoons water (more if needed)
salt
Instructions
- Wash the vegetables and cut them into thin slices. Mix them in a bowl.
- Stir together the sesame seeds and sesame oil. Pour the oil over the vegetables and massage them for 1-2 minutes. Salt to taste.
- Put the ingredients for the vinaigrette in a blender and blend until smooth and soft.
- Drizzle the vinaigrette over the salad and top with fresh coriander.
