Bobby Flay's "Kimchee" Salad
Servings: 6
Recipe courtesy Bobby Flay. Serves 6 to 8. Refrigerate 2 to 3 days before serving so the cabbage wilts and the flavors meld.
Ingredients
- 1 head Napa cabbage, finely shredded
- 4 Green onion, thinly sliced
- 1/4 cup Rice vinegar, rice wine vinegar
- 1 tbsp Soy sauce
- 1 piece Ginger, 1-inch, peeled and chopped
- 4 clove Garlic, chopped
- 1/4 cup Red pepper flakes, red chili flakes, plus more to taste
- 1 tbsp Sugar
- 1/4 cup Vegetable oil
- Salt
- Black pepper, freshly ground
Directions
- Put the cabbage and green onions in a large bowl.
- Blend the vinegar, soy sauce, ginger, garlic, chili flakes and sugar until smooth, then slowly add the oil with the motor running. Season with salt and pepper.
- Pour over the cabbage, toss gently, cover and refrigerate.