When we’re craving Korean food at home, one of the first people we always turn to is Joanne Molinaro, also known as The Korean Vegan. Her meat-free versions of classic Korean recipes are always delicious and accessible for vegans and non-vegans alike. In honor of #Veganuary, and in partnership with our friends at Mother-In-Law’s Kimchi, we asked her to share a simple yet substantial recipe that packs a punch (and a crunch!) using Gotham Greens Butterhead. Get the recipe below and check out The Korean Vegan Cookbook: Reflections and Recipes from Omma’s Kitchen for more!
The Korean Vegan’s Broccoli and Radish Kimchi Salad Wraps
Serves: 4 people
Prep time: 20 minutes
For the salad:
– 2 cups chopped broccoli
– 1 small apple, diced
– ½ red bell pepper, diced
– 2 carrots, diced
– ½ cup diced red onion
– 1 cup Mother-In-Law’s MUU Daikon Radish Kimchi
– ½ cup chopped pecans
– ½ teaspoon salt
– ½ teaspoon black pepper
– 8 to 12 Gotham Greens Butterhead leaves
For the dressing:
– 2 tablespoons hummus
– 1 tablespoons gochujang
– 2 tablespoons maple syrup
– 1 teaspoon black pepper
– 2 tablespoons kimchi liquid
Instructions:
1. Make the dressing: In a small bowl, mix together the hummus, gochujang, maple syrup, black pepper, and kimchi juice until creamy.
2. In a large bowl, mix together the broccoli, apple, bell pepper, carrots, red onion, radish kimchi, pecans, salt, and pepper. Add ½ of the dressing and incorporate so that all the vegetables are evenly coated.
3. Place 2 to 3 butterhead leaves on each salad plate or bowl. Scoop salad over the lettuce leaves. Drizzle with leftover salad dressing, wrap, and enjoy.
Photography by Joanne Molinaro (@thekoreanvegan)
