Kimchi Vinaigrette
• The flavor will vary depending on the brand and age of kimchi used. • Reduce soy sauce if your kimchi is particularly salty. • For a smoother dressing, blend longer and add a little more water. • Stores in an airtight container in the refrigerator for up to 4 days. • Delicious on salads, grain bowls, roasted vegetables, or as a marinade. Health Benefits: Kimchi contains fermented vegetables that provide beneficial probiotics and bioactive compounds that may support gut health. Ginger and garlic contribute antioxidants and compounds that support immune and cardiovascular health. This dressing adds bold flavor with minimal added sugar, making it an easy way to increase enjoyment of vegetables and plant-based meals.
1 steps, about 5 minutes
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01Add kimchi, kimchi brine, rice vinegar, soy sauce, sesame oil, maple syrup, ginger, garlic, and water to a blender or small food processor. 2. Blend until mostly smooth, leaving a little texture if desired. 3. Taste and adjust seasoning, adding more vinegar for tang or more maple syrup to balance acidity. 4. Add additional water as needed to reach desired consistency. 5. Serve immediately or refrigerate until ready to use.
• The flavor will vary depending on the brand and age of kimchi used. • Reduce soy sauce if your kimchi is particularly salty. • For a smoother dressing, blend longer and add a little more water. • Stores in an airtight container in the refrigerator for up to 4 days. • Delicious on salads, grain bowls, roasted vegetables, or as a marinade. Health Benefits: Kimchi contains fermented vegetables that provide beneficial probiotics and bioactive compounds that may support gut health. Ginger and garlic contribute antioxidants and compounds that support immune and cardiovascular health. This dressing adds bold flavor with minimal added sugar, making it an easy way to increase enjoyment of vegetables and plant-based meals.
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