Crunchy Kimchi Salad

I love vegetables. Heck most of the time when I rock up to Woollies to pick up my online order there’s two trolleys there waiting for me; one with things like bread (hi household of two (Pip doesn’t count when it comes to groceries yet being just breastfed for a little while longer) that go through about three a week…) and one full of vegetables. I always feel slightly embarrassed and I’m always fully prepared to tell them about my “rowdy family of six” in case they decide to ask me who eats all these veggies. They haven’t yet but I bet they want to because when the three packs of kale are about to fall out of the trolley because they can’t fit on top of the cauliflower as I roll off to the car while eating a carrot I must make an interesting sight.

ANYWAY! That’s enough about my love for veggies! Here’s one of my new favourites to eat some of all the veggies I buy. It’s perfect for the end of the week when we’ve eaten all the leaves and zucchini’s and there’s just the odd cabbage and bunch of parsley left in the drawer. I love it for its crunchyness and because of the addition of kimchi I feel like a super healthy Japanese person while eating it. I haven’t really got exact measurements as I always just do it on a whim but I will estimate them roughly here and then I recommend to just taste test your way forward!

Last night I made it into a more meaty chicken salad by adding leftover rotisserie chicken, roasted macadamias and cashews and feta cheese. SO yummy! You can basically use it as a base for any type of salad, adding brown rice or quinoa is great too. It lasts for two days in the fridge too so I often just add it to all my meals if I’ve got a lot left! It’s also delicious alongside a piece of steak and a great way to make the family eat a bit more greens (and purples). Hope you like it!

RECIPE

1/2 small head of red cabbage

1/2 large bunch of kale

1/2 small bunch of parsley

3 large tablespoons of spicy kimchi

Red onion if desired (I have to omit it because my stomach can’t handle it (insert sad face)

Apple cider vinegar

Avocado oil

LARGE punch of salt

METHOD

1. Finely shred the cabbage and 1/4 of a red onion.

2. Chop the kale and parsley into quite fine pieces and mix in a bowl.

3. Add the kimchi and sprinkle with salt.

4. Pour over about two tbsp of apple cider vinegar and one tbsp avocado oil (or as much/little as you like!). Mix thoroughly with your hands so everything is covered.

5. Wash your hands so you don’t get chilli in your eyes.

5. Eat!

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