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A crunchy, tangy, and spicy salad that brings together the bold flavors of Korean kimchi with fresh Indian vegetables. It's a quick, refreshing side dish that's ready in minutes and packs a flavorful punch.
In a large mixing bowl, combine the chopped kimchi, diced cucumber, thinly sliced onion, deseeded and diced tomatoes, and diced capsicum.
In a small bowl, whisk together the kimchi juice, soy sauce, toasted sesame oil, rice vinegar, and sugar until the sugar has completely dissolved.
Pour the prepared dressing over the vegetable mixture. Add the salt and toss gently until all the vegetables are evenly coated.
Garnish with toasted sesame seeds and chopped coriander leaves. Serve immediately to enjoy the crispness of the vegetables.
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A crunchy, tangy, and spicy salad that brings together the bold flavors of Korean kimchi with fresh Indian vegetables. It's a quick, refreshing side dish that's ready in minutes and packs a flavorful punch.
This fusion recipe takes 15 minutes to prepare and yields 4 servings. At 88.74 calories per serving with 3.37g of protein, it's a beginner-friendly recipe perfect for side or lunch or snack.
Ensure you are using vegan kimchi, which is made without any fish sauce or shrimp paste. Most store-bought versions will specify this.
Add 1 cup of cubed firm tofu, cooked chickpeas, or edamame to make it a more substantial and protein-rich meal.
Replace the regular soy sauce with tamari or a certified gluten-free soy sauce to make the recipe suitable for a gluten-free diet.
Use a mild kimchi to reduce the spice level. You can also add some sweet corn or grated carrots to make it more appealing to kids.