Kimchi Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: salad, lunch, dinner
Cuisine: Asian
Serves: 2-4
Ingredients
Dressing/Sauce
  • 1tbsp crispy chili in oil
  • 1 tbsp Korean chili flakes, gochugaru
  • 3 LARGE garlic
  • 2 tbsp soy sauce
  • 1tbsp rice wine vinegar
  • 1 tbsp mirin
  • 1 tbsp brown sugar
  • 3 tbsp veg oil
  • 2-3 tbsp warm water
  • ½ head Napa Cabbage, shredded finely or green cabbage or purple
  • 2 Carrots, noodled or thin strips
  • 1 Mango, sliced
  • 2 miniCucumber, cut to long strips
  • 3 Green Onions or scallions, cut to long pieces
  • ½ cup Roasted peanuts or deep fried peanuts
  • ½ cup extra firm tofu, drained and cut to cubes
Instructions
  1. In a small blender, add all the ingredients for the Dressing, check for salt and set aside.
  2. Add 3 tbsp of the dressing to a bowl, add the tofu and marinate it overnight or at least 2 hours. Air fry the tofu in one layer at 400 for 15 minutes or bake it at 400 degree in an oven on a baking tray in one layer for about 20 minutes. Set aside.
  3. When ready to serve, add the napa cabbage, carrots, mango slices, cucumber, scallions and the tofu. Add the dressing, toss well and top it with peanuts.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2021/03/06/kimchi-salad/