Sweet & Crisp Kimchi Salad


This quick-pickled vegetable salad and fruit slaw skips prolonged fermentation traditional to pickled Korean kimchi. Serve with grilled meats and rice for a refreshing side dish that can be made up to one day ahead.


3 cups (750 ml)     Ontario Green Cabbage

                            (thinly sliced)

1 cup (250 ml)      Ontario carrot 

                            (thinly sliced)      

1 cup (250 ml)      Ontario Greenhouse Cucumber (thinly sliced)     

1/2 cup (125 ml)   Ontario Red Radishes (or Daikon) (thinly sliced)

1                          Firm Ontario pear (cored and slivered)

1                          Tart Ontario apple such as Cortland (cored and diced)

1/2                       Ontario red onion (slivered)

2                          Ontario Green Onions (thinly sliced)

2 cloves                Ontario Garlic (minced)

1/4 cup (63 ml)     Rice vinegar

3 tbsp (44 ml)       Ontario Liquid Honey

1 tbsp (15 ml        Sesame oil

1 tbsp (15 ml)      Vegetable oil

2 tsp (10 ml)        Fresh gingerroot (finely minced)

1 tsp (5 ml)          Anchovy paste

1/4 tsp (1 ml)       Cayenne pepper

                           Salt and black pepper


In large bowl, combine cabbage, carrot, cucumber, radishes, pear, apple, and red and green onions. In small bowl, whisk totether garlic, vinegar, honey, sesame oil, vegetable oil, ginger, anchovy paste and cayenne. Season with salt and black pepper to taste. Add to vegetable mixture; toss to combine.

6 servings
Foodland Ontario
Additional information: 

Preparation Time: 20 minutes

Protein: 2 grams

Fat: 5 grams

Carbohydrate: 25 grams

Calories: 145

Fibre: 4 grams

Sodium: 210 mg