 I know there are a few people who have been waiting for this one, and I'm so sorry it took so long! But I promise it's worth it.
I made this salad while on vacay and everyone wanted the recipe! So here ya go: ---------------------------------------------------------------------------- Green Cabbage Kimchi Slaw ---------------------------------------------------------------------------- This recipe is a hot weather treat. It's crunchy and light, has plenty of flavor and offers a lot of versatility. The proportions are not exacting so you can take liberties with the amounts and play around. I find that it's best when allowed to sit, so the flavors may meld, for about 30 minutes, minimum. If you want, you can even do a quick ferment: follow the recipe to step 3 and then pack into a mason jar and put a tight fitting lid on top. You can keep it this way, on the counter for about 2 days, but you must remember to burp and pack it down twice a day. To all folks with peanut allergies: Please don't feel left out! You can substitute any other nut or seed you like! Hemp hearts offer a nice crunch and tons of omega-3's! Ingredients: 1/2 head cabbage (about 4 cups shredded) 1/2 pint Fermentology Red Kimchi (or White) 1 tablespoon sesame oil 1 tablespoon tamari or soy sauce or fish sauce 1/4 cup roasted peanuts, unsalted Cilantro Optional Ingredients: Lemon juice Fresh grated ginger Toasted sesame seeds green onion, chopped hot chilies, diced cherry tomatoes, halved Directions: 1: Shred cabbage and place in a large mixing bowl 2: Drain liquid from kimchi over cabbage. 3: Chop 1/2 pint kimchi and mix with cabbage 4: Drizzle with sesame oil, and tamari (or soy sauce or fish sauce) 5: Top with peanuts and cilantro (to taste, or omit if you're of the anti-cilantro persuasion). 6: Feel free to add optional items to taste! Feeds 4-6 as a side, or 2 as a large salad. Try adding garbonzo beans to up the protein and make it a complete meal! I love to keep this slaw on hand, as a go to for a base salad, then I just add whatever else I want.
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 This is what I've been eating for nearly every meal: summer salad with local tatsoi, arugula, garden tomatoes, cilantro, peanuts and any other veggie I can get my hands on. Drizzled with WHITE KIMCHI THAI PEANUT DRESSING
This dressing contains no sugar, which can be difficult to find in a store bought Thai peanut dressing. The umami in kimchi makes this dressing tasty and needs no sugar! Although it's great on a salad it's equally delishious as a dipping sauce for fresh spring or collard rolls. White Kimchi Thai Peanut Dressing Ingredients: ✔1/4 cup peanut butter ✔Fermentology White Kimchi (or Red) ✔1 t sesame oil ✔Vinegar to taste 1. Spoon your peanut butter into a medium size bowl and drain a few tablespoons of Kimchi liquid in to the bowl (starting with a little liquid at first makes mixing easier). 2. Mix into a smooth paste and add more liquid until you get to your desired consistency. If you don't have enough Kimchi liquid you can also use vinegar (apple cider or kombucha vinegars are my favorite). 3. Coarsely chop some Kimchi and mix it into the liquid, add sesame oil too. 4. Spoon over you salad and enjoy! |
AuthorAmy Peddie has been fermenting since 2006. Originally from Greensboro NC she has traveled all of the United States, often with active ferments. She now resides back in Greensboro where she enjoys spending time with family and gardening. Archives
November 2018
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