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- Prep Time
- 1/2 cup kimchi (including liquid), finely chopped
- 1/3 cup extra-virgin olive oil (TRY: California Olive Ranch Reserve Miller’s Blend Extra Virgin Olive Oil)
- 3 tbsp rice vinegar
- 2 tbsp gochujang (aka Korean chile paste) (NOTE: Look for this fermented chile paste in the Asian section of your grocery store or in Asian specialty stores.)
- 2 tsp sesame oil (TRY: Eden Toasted Sesame Oil)
- 1 head napa cabbage, cut into 6 wedges
- 1 tbsp extra-virgin olive oil
- 1 cup frozen shelled edamame
- 1 lb baby bok choy, chopped
- 1 red bell pepper, cut into strips
- 1 large carrot, shredded
- 1/3 cup sliced almonds, toasted
1. Make dressing: In a medium bowl, whisk together all dressing ingredients. Set aside.
2. Make salad: Preheat grill or grill pan to medium-high. Brush cabbage with oil. Grill until lightly charred, about 4 minutes per side. Transfer cabbage to a cutting board; let cool.
3. Meanwhile, in a small saucepan of boiling water, cook edamame until tender, about 3 minutes. Rinse under cold water and drain well.
4. Chop cabbage into 1-inch pieces and place in a large bowl. To bowl, add bok choy, edamame, bell pepper and carrot. Add dressing and toss to coat. Sprinkle with almonds.
Make Ahead: Cover and refrigerate assembled salad for up to 3 days. Alternatively, make dressing and blanch edamame up to 3 days ahead and store in separate airtight containers in the fridge. All of the remaining vegetables can be prepped up to 2 days ahead and refrigerated in an airtight container.
- Serving Size: 1/6 of recipe
- Calories: 255
- Carbohydrate Content: 14 g
- Fat Content: 20 g
- Fiber Content: 5 g
- Protein Content: 7 g
- Saturated Fat Content: 2.5 g
- Sodium Content: 408 mg
- Sugar Content: 6.5 g
- Monounsaturated Fat Content: 14 g
- Polyunsaturated Fat Content: 3 g