Kimchi Salad Bowl

Prep
15 mins

Cooking
0 mins

Serves 2

Mixed

Ingredients

Serves: 2

175g Florette Mixed

4 baby cucumbers, sliced

2 carrots, peeled and cut into batons

2 celery sticks, sliced

4 heaped tbsp kimchi

1 tbsp sesame seeds (we like to use a mix of black and white)

For the gochujang chicken

3 tbsp mayonnaise

2 tsp gochujang

1 tsp sesame oil

½ tsp sesame seeds

225g cooked chicken, shredded

For the dressing

2 tbsp gochujang

1 tbsp honey

2 tbsp rice vinegar

2 tbsp sesame oil

2 tbsp soy sauce

½ garlic clove, grated

Method

1. For the gochujang chicken mix the mayonnaise, gochujang, sesame oil and seeds together and season to taste. Add in the chicken and toss so it’s coated.

2. To make the dressing, whisk all the ingredients together and season to taste. Add half of the dressing into the Florette leaves and toss to coat, divide the leave between two shallow bowls.

3. Add the cucumber, carrot, celery, kimchi and gochujang chicken on top of the salad in sections. Sprinkle over the sesame seeds and serve the remaining dressing on the side.

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!

Ingredients

Method

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