Spring Cabbage Kimchi Salad: Bursting with Sweet and Refreshing Yuzu Flavor
January Winter Side Dish, Spring Cabbage Kimchi Salad / Spring Cabbage Yuzu Salad Recipe
Introducing a spring cabbage kimchi salad recipe bursting with the sweet and refreshing aroma of yuzu. Adding yuzu preserves to spring cabbage kimchi doubles the savory and sweet flavors, making it incredibly delicious! Try making this flavorful kimchi salad with winter’s special spring cabbage to awaken your appetite.
Ingredients- 1 head of spring cabbage
Kimchi Salad Dressing- 1 Tbsp salted shrimp
- 2 Tbsp vinegar
- 1 Tbsp minced garlic
- 1.5 Tbsp yuzu preserves
- 2 Tbsp red pepper flakes
- 1 Tbsp allulose (or sugar)
- 1 Tbsp anchovy sauce
- 0.5 Tbsp minced ginger
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 1 Tbsp salted shrimp
- 2 Tbsp vinegar
- 1 Tbsp minced garlic
- 1.5 Tbsp yuzu preserves
- 2 Tbsp red pepper flakes
- 1 Tbsp allulose (or sugar)
- 1 Tbsp anchovy sauce
- 0.5 Tbsp minced ginger
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
To prepare the spring cabbage, trim off only a small part of the root end, then separate the leaves into bite-sized pieces. Preserving the freshness of the cabbage is key.
Step 2
Soak the prepared spring cabbage in cold water for about 10 minutes to maintain its crispness. Then, wash each leaf thoroughly under running water, ensuring you clean between the leaves. After washing, drain the cabbage well in a colander; this prevents the dressing from becoming watery and ensures it coats the leaves nicely.
Step 3
In a bowl, combine all the dressing ingredients: 1 Tbsp salted shrimp, 2 Tbsp vinegar, 1 Tbsp allulose (sweetness can be adjusted to your preference, or substitute with sugar), 1 Tbsp minced garlic, 0.5 Tbsp minced ginger, 1.5 Tbsp sweet yuzu preserves, 2 Tbsp red pepper flakes, 1 Tbsp toasted sesame seeds, and 1 Tbsp anchovy sauce.
Step 4
Using a spatula or spoon, mix the dressing ingredients thoroughly until well combined. If there are pieces of yuzu in the preserves, mash them slightly as you mix for a more integrated flavor. This is how you simply create a delicious kimchi salad dressing.
Step 5
Add the drained spring cabbage to the prepared kimchi dressing. It’s best to pour the dressing directly onto the cabbage just before mixing to maintain its crisp texture.
Step 6
Gently toss the spring cabbage with the dressing using your hands, being careful not to mash the leaves. The key is to lightly mix until each leaf is evenly coated with the dressing.
Step 7
Finally, drizzle 1 Tbsp of sesame oil over the salad. The aroma of the sesame oil will further enhance the flavor of the kimchi.
Step 8
After adding the sesame oil, toss gently one more time, again being careful not to crush the spring cabbage. Your crisp, refreshing spring cabbage and yuzu kimchi salad is now complete! You can enjoy it immediately, or let it marinate for a short while for a deeper flavor.
