Super Crunchy Salad with Kimchi Apricot Vinaigrette

Need a super refreshing salad for a hot summer day? This baby has quadruple the crunch thanks to purple cabbage, cucumbers, radishes, and sunflower seeds. The star of the dish is the vinaigrette, which is made from kimchi brine, apricot, and sesame oil. It’s subtly spicy, a bit funky, and pleasingly sweet on the palate. Add a protein of your choice for a balanced lunch or dinner, or just enjoy as is! 

What’s Kimchi Brine?

All kimchi is enveloped by a wonderfully tangy, spicy, and funky liquid that is created during the fermentation process. For this recipe, simply buy a jar of kimchi and drain out ⅛ a cup of liquid. Enjoy the rest of the jar anytime you please (kimchi fried rice is a classic), and it will last in the fridge until you are ready to use it. 

Recipe Flexibility 

Feel free to adapt this super crunchy salad based on what you have in your fridge. No apricots? Try peaches or nectarines (just use less). Sub purple cabbage for any other variety, or add another crunchy veg of your choice!


Super Crunchy Salad with Kimchi Apricot Vinaigrette

Recipe by Molly MossCourse: Salads, SidesDifficulty: Easy
Servings

3-4

servings
Total time

15

minutes

Need a super refreshing salad for a hot summer day? This baby has quadruple the crunch thanks to purple cabbage, cucumbers, radishes, and sunflower seeds. The star of the dish is the vinaigrette, which is made from kimchi brine, apricot, and sesame oil. It’s subtly spicy, a bit funky, and pleasingly sweet on the palate.

Ingredients

  • For the kimchi apricot vinaigrette
  • 1 apricot

  • ⅛ cup kimchi brine

  • 1 tbsp rice vinegar

  • 1 tbsp sesame oil

  • 1.5 tbsp neutral tasting oil

  • 2 tsp mustard

  • 1 tbsp sesame seeds

  • Salt, pepper, and chili flakes to taste

  • For the salad
  • 13 oz purple cabbage, shredded (about 4 cups once shredded)

  • 2-3 persian cucumbers, sliced into half moons

  • 3 scallions, sliced thinly

  • 3 radishes, cut into matchsticks (julienne)

  • ¼ cup sunflower seeds

Directions

  • Remove the pit from the apricot and use a knife to mince into small pieces. Keep running your knife over the pieces until a rough paste forms. Add the paste to a small bowl.
  • Add the rest of the dressing ingredients to the bowl and whisk to combine. Taste and add salt, pepper, and chili flakes as needed.
  • In a large salad bowl, add the shredded cabbage, cucumbers, scallions, radishes, and sunflower seeds.
  • Add the vinaigrette and toss to combine. Start slowly with the vinaigrette and stop when the vegetables are dressed to your liking. You may not need all of the vinaigrette.

Recipe Video

Notes

  • Find kimchi brine by buying a jar of kimchi and draining the liquid.
More salads

Radicchio Salad with Balsamic, Chili Crisp, and Black Garlic

I’ve made a lot of recipes over the years, and but this may be my favorite. Radicchio is tossed is a sumptuous mixture of balsamic vinegar, chili crisp, and black garlic, resulting in a sticky sweet and deeply savory glaze that perfectly balances radicchio’s bitterness. Did I mention its vegan and gluten free? Recipe Notes…

Read More Keep reading

Charred Cabbage with Buttermilk Feta Dressing and Toasted Hazelnuts

I love a good knife and fork salad, and this charred cabbage with buttermilk feta dressing and toasted hazelnuts exceeds all my wintery salad dreams. It’s both fresh and hearty, making it seasonally appropriate but also a wonderful way to break up the richness of whatever stew or roast meat you serve it with.  Recipe…

Read More Keep reading
celery salad

Celery and Radicchio Salad with Dates, Pine Nuts, and Parm

This is my favorite crunchy winter salad. In fact, it  may be my favorite all time salad. Here, I combine salad tips and tricks I have learned over the past few years: the wonder that is the Via Carota salad dressing (Nytimes), the magic of combining celery and dates (Bon Appetit), and the fact that…

Read More Keep reading