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Kimchi salad

September 27, 2010

This is an easy salad to try if you think you don’t like kimchi. Personally, I’m a big fan of all types of fermented cabbage, but some days I don’t just want to eat it straight out of the jar. It’s light and refreshing and so easy I can’t even really claim it as a “recipe.”

Slice about 1/2 cup (or to taste) of kimchi finely, so you have little shreds. Put it in a bowl with one cucumber, thinly sliced, and two stalks of celery, thinly sliced. Splash a little oil and white wine vinegar on top and mix everything together. Let it sit at room temperature for about 20 minutes before serving. That’s it!

One Comment leave one →
  1. Warren permalink
    June 18, 2011 12:22 pm

    Alyssa, wow – I’m impressed. Hopefully some day you and my wife can meet and host a mini-kimchi festival. Seeing as she’s Korean, she loves kimchi (just as all Americans deep down inside love the idea of a monster truck pull) and she’s always trying to force-feed me some of it. Most of the time she fails, but she’s slowly making progress.

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