Superfood Salad with Carrot Doenjang Dressing
Superfood Salad with Carrot Doenjang Dressing
Get this quick and easy salad recipe by Judy Joo from Korean Food Made Simple 2.
  • Difficulty Level Easy
  • Technique Tossing
  • Preparation Time 15 minutes
  • Yield 4 - 6 servings
  • Dressing:
  • 1 Carrot, coarsely chopped
  • ¾-inch knob fresh Ginger, peeled and coarsely chopped
  • 2 tablespoons Vegetable oil
  • 2 tablespoons Rice vinegar
  • 1 tablespoon Doenjang (Korean soybean paste)
  • 1 tablespoon fresh Lemon juice
  • 1+½ teaspoons Mirin
  • 1+½ teaspoons toasted Sesame oil
  • Kosher salt or sea salt
  • Freshly ground Black pepper
  • Salad:
  • 170 grams Kale, stemmed and coarsely chopped
  • 1 Red bell pepper, finely chopped
  • 1 small Carrot, shaved into ribbons with a peeler or mandoline
  • ½ Red onion, finely chopped, soaked in cold water for 10 minutes, and drained well
  • 175 grams hulled toasted Sunflower seeds
  • 1 firm but ripe Avocado, halved, pitted, and peeled
  • ½ Lime (optional)
  1. For the dressing:
  2. In a blender, combine all the dressing ingredients with salt and pepper to taste and process until smooth. Pour the dressing into a small bowl and set aside
  1. For the salad:
  2. In a large bowl of cold water, massage the kale vigorously for about 3 minutes to break down the chewy fibers. Drain, dry well, and transfer to a large bowl
  3. Add the bell pepper, carrot, onion, and sunflower seeds and toss together. Drizzle 1/4 cup/60ml of the dressing over the salad and toss to coat, adding more to taste
  4. Divide the salad among four to six plates. Cut the avocado into thin wedges and squeeze some lime juice over top, if desired
  5. Arrange the avocado on the salads and serve immediately

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