Ingredients:
- 8 scallions
- ½ cup kimchi, plus 1 Tbsp. juice from jar
- 2 Tbsp. seasoned rice vinegar
- 1 Tbsp. Sriracha
- 2 tsp. fish sauce
- 2 tsp. toasted sesame oil
- ¼ cup vegetable oil
- 1 small head of Napa cabbage
- 1 6" piece daikon, peeled, cut into matchsticks
- 2 cups store-bought shredded carrots
- Kosher salt
- Toasted sesame seeds and cilantro with tender stems (for serving)
Preparation:
- Remove dark green tops from scallions and thinly slice; set aside. Blend scallion bulbs, kimchi, kimchi juice, vinegar, Sriracha, fish sauce, and sesame oil in a blender until smooth. With the motor running, very slowly stream in vegetable oil; blend until dressing is thick and airy. Set aside.
- Tear off leaves from cabbage until you get down to the crunchy white part. Rip outer leaves into 2" pieces. Thinly slice the core crosswise until you have about 6 cups; reserve the remaining cabbage for another use. Toss in a large bowl with daikon, carrots, and reserved scallion tops. Season with salt; pour reserved dressing over. Toss to coat, transfer to a platter, and top with sesame seeds and cilantro.
No comments:
Post a Comment