Friday, 1 November 2013

Cheat's Kimchi Salad

I have a confession... this is not the original kimchi salad recipe nor does it claim to be authentic. The original Kimchi salad is had with every meal in Korean households. Korean kimchi salad is traditionally made of cabbage, raddish or cucumbers with ingredients such as chilly sauce, fish sauce etc. It is a fermented salad that is usually fermented for 2 or 3 days and can be sometimes fermented for months. I neither ferment it nor use fish sauce or other such condiments as I have never really tasted them and am weary of their flavours.

Then why do I call it a kimchi salad? It is simply because of the way it tastes vis-a-vis the ones I have had at good restaurants in India. Of course, as we all know, all restaurant recipes are guarded as diligently as national secrets. So the best I could do is to try and construct it back based on what I can taste commonly across these recipes. Also, I have used shortcut ingredients, because they have a good flavour and just work great at times.

This salad  has the crunch and freshness of the cabbage, piquancy and tangy flavour of the sauces and a slight nutty flavour from the toasted sesame seeds on top. With its spiciness and tanginess it is a family favourite at our household!

Piquant and Tangy Cheat's Kimchi Salad




Cheat's Kimchi Salad

Ingredients

1 small cabbage cut into 1 inch square slices
1 tbsp Schezwan sauce/ chutney
2 tbsps tomato ketchup
1 tbsp sesame seeds
Salt to taste

Method

Take the cabbage slices in a large bowl. Add in the schezwan sauce/ chutney (I prefer the chutney), the salt and the tomato ketchup and toss them well. The sauces should evenly coat the cabbage slices throughout. Refrigerate for about 15-20 minutes so that the flavours seep into the cabbage well.

Toast the sesame seeds on a low flame for about 2 minutes till they release a nutty aroma. Cool for another 5 minutes. Garnish the salad with the toasted sesame seeds and serve!

Cheat's Kimchi Salad Up Close!