Keep the kimchi vinaigrette in your fridge for 5-7 days. You can drizzle the kimchi vinaigrette on your choice of greens, chopped veggies, nuts, and seeds. You can also serve kimchi vinaigrette as a dipping sauce for crudités.
for about 1/2 cup
Ingredients 1/2 cup kimchi juice 2-3 tablespoon neutral oil like canola or avocado oil 1 tablespoon toasted sesame oil 1 tablespoon honey Add rice wine vinegar, salt (depending on the age and brand of kimchi, I’d season per your taste)
Add kimchi juice, oils, honey in a blender. Blend until everything is emulsified evenly. Taste and adjust ingredients per your taste. If you like more sour/tang, add rice wine vinegar.
Alternatively, you can make the vinaigrette in a mason jar. Add all the ingredients in a mason jar, close the lid and shake the jar vigorously until everything is well combined. If it separates, just give a quick shake.
Store in the refrigerator for 5-7 days.
Thank you so much for visiting Food, Pleasure, and Health.
Black beans and mango combined with fresh ingredients like tomatoes, onions, and cilantro makes a flavor pack salsa, high in protein and plant-forward. This is a versatile recipe that can be served with chips, enjoyed as a salad or as a side dish with grilled chicken or fish.
Earl Grey Truffles are decadent and has orange, bergamot notes from Earl Grey tea in every creamy bite. They will make a lovely gift for the holidays, for dinner parties, or simply enjoy it with a cup of tea. The recipe is vegan and dairy-free!
In Nepali language, sadeko roughly means marinated. Please don’t ask me why I am calling marinated chicken a salad..for lack of a better word maybe. While growing up in Nepal, I didn’t eat “fresh, green, leafy salad” like we do in the West, so I just associate “sadeko” or marinating anything with with spices and tempering… Continue reading Chicken Sadeko | Shredded Chicken Salad