Korean Kimchi Salad

Korean Kimchi Salad is a refreshing and spicy side dish that captures the essence of traditional kimchi with a twist. This keto-friendly appetizer is packed with probiotics and vibrant flavors, making it a perfect accompaniment to any meal.

Ingredients

• Napa cabbage - 150g
• Korean radish (mu) - 100g
• Carrot - 50g
• Green onions - 2 stalks
• Garlic - 2 cloves
• Ginger - 1 teaspoon, grated
• Korean red pepper flakes (gochugaru) - 1 tablespoon
• Fish sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - 1 teaspoon
• Vinegar (apple cider or rice) - 1 tablespoon

Steps

1. Chop the Napa cabbage into bite-sized pieces and place in a large bowl.
2. Julienne the Korean radish and carrot, then add them to the bowl with the cabbage.
3. Finely chop the green onions and add them to the bowl.
4. In a small bowl, combine minced garlic, grated ginger, gochugaru, fish sauce, sesame oil, salt, and vinegar to create the dressing.
5. Pour the dressing over the chopped vegetables and mix well using your hands (wear gloves to avoid irritation from the chili flakes).
6. Let the salad sit for about 10 minutes to allow the flavors to meld.
7. Serve immediately or refrigerate for up to 2 days for a more fermented flavor.

Nutrition

• Calories: 80
• Protein: 2 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.2 L

Health Benefits

• Rich in probiotics that support gut health.
• Low in calories and carbs, making it suitable for a keto diet.

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