CHARRED BROCCOLI KIMCHI SALAD

CHARRED BROCCOLI KIMCHI SALAD

When it comes to salads I only like them made fresh. Having a prepacked salad for lunch doesn’t work for me. I’m always trying to find different ways to get more veggies into my lunches. I want something that carries well, can be eaten at room temperature, and will last at least a week in the fridge – so I can make a batch at the beginning of the week.

This salad was a success. The broccoli is a study vegetable so it’s great for a packed lunch and carries well. It’s also filling. The kimchi makes it spicy and its juices serve as a dressing for the salad. It’s something different, and something good.

CHARRED BROCCOLI KIMCHI SALAD

CHARRED BROCCOLI KIMCHI SALAD

Course Salad
Servings 4 servings

Ingredients
  

  • 2 cups broccoli Florets 1 head
  • 1 tbsp ginger grated
  • 3 tbsp grapeseed oil
  • pinch of salt and pepper
  • ½ cup kimchi
  • 1 tsp black sesame seeds toasted
  • 1 tsp sesame oil
  • ½ tsp flaky sea salt

Instructions
 

  • In a skillet on medium heat toast the sesame seeds. About 2 minutes. Remove and set aside.
  • Add the grapeseed oil to the pan. Add the broccoli florets and ginger. Sprinkle with salt and pepper. Sauté for 3 minutes until bright green and slightly charred.
  • Reduce heat to low; add kimchi and cook until warmed through and mixed well with the broccoli, about 2 minutes.
  • Take off heat and toss with toasted sesame seeds, sprinkle with flaky sea salt, and drizzle with sesame oil.

Notes

Want to make it a meal? Make a rice bowl. I put one cup of cooked rice in a bowl, cover with the broccoli kimchi salad, and top with a fried egg. Quick, easy, and delicious.


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