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I remember the first time I tried kimchi. It was at this tiny Korean restaurant tucked away in my neighborhood. Honestly, I was a little scared—fermented cabbage? Spicy? But one bite, and I was hooked! That tangy, funky flavor is just something else. And edamame? Those little green soybeans are so addictive! One of my friends, Mark, always jokes he could eat a whole bucket of them. So, I started thinking, why not combine these two amazing ingredients into a salad? It's a culinary adventure, a collision of cultures, and a whole lotta deliciousness in one bowl. Trust me; you're gonna love it. Plus, it's surprisingly easy to throw together. What's not to love?
This Kimchi and Edamame Salad isn't just about taste; it's about feeling good too. Think of it: crisp greens, the zing of kimchi, the pop of edamame, all drizzled with a sweet and savory dressing. It's a vibrant mix that wakes up your taste buds and leaves you feeling energized. I made this salad for a potluck last summer, and it was gone in minutes! Even my picky cousin, Sarah, who usually avoids anything 'too adventurous,' came back for seconds. That's when I knew I had a winner. So, are you ready to dive into this flavor explosion? Let's do this!
Required Equipments
- Large Mixing Bowl
- Small Mixing Bowl
- Whisk
- Cutting Board
- Sharp Knife
- Serving Bowl
Kimchi and Edamame Salad: Frequently Asked Questions
Kimchi and Edamame Salad
This Kimchi and Edamame Salad is a flavorful and refreshing mix of spicy kimchi, protein-packed edamame, and crisp greens, all tossed in a tangy sesame dressing. It's a quick, easy, and healthy dish perfect for lunch, dinner, or as a side!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Kimchi: If your kimchi is in large pieces, roughly chop it into smaller, bite-sized pieces. This makes it easier to mix and eat in the salad.
- Prepare the Edamame: If using frozen edamame, thaw it completely. You can run it under warm water or let it sit at room temperature for about 15-20 minutes. Drain any excess water.
- Combine Greens: In a large mixing bowl, combine the spring mix (or other salad greens), chopped kimchi, and thawed edamame.
- Make the Dressing: In a small mixing bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or maple syrup), and red pepper flakes (if using). Taste and adjust the seasoning as needed. If you prefer a sweeter dressing, add a bit more honey. For a spicier kick, add more red pepper flakes.
- Dress the Salad: Pour the dressing over the salad mixture. Toss gently to ensure all the ingredients are evenly coated. Be careful not to over-dress the salad, as it can become soggy.
- Garnish (Optional): If desired, garnish with sesame seeds and/or chopped green onions for added flavor and visual appeal.
- Serve Immediately: Serve the salad immediately to enjoy the fresh flavors and crisp textures. This salad is best when freshly made, but leftovers can be stored in an airtight container in the refrigerator for up to 24 hours (dressing may make it slightly soggy).
- Enjoy!
📝 Notes
- Adjust the amount of kimchi based on your spice preference.
- For a vegan option, use maple syrup instead of honey.
🍎 Nutrition
Calories: 220 kcal
Protein: 12g
Fat: 10g
Carbohydrates: 25g
Fiber: 5g
Calcium: 80mg
