Broccoli and Kimchi Salad recipe - ingredients, nutrition and when to eat it
Lightly blanched broccoli is tossed with finely chopped kimchi and sesame oil for a fresh, lively side dish.
Lightly blanched broccoli is tossed with finely chopped kimchi and sesame oil for a fresh, lively side dish. Crisp vegetables pair with tangy, savory kimchi, making it an easy addition to any meal.
Side dishes · 10 minutes to cook
Nutrition (per 167.5g serving): 111.7 kcal · protein 5.3g · carbohydrate 10.8g · fat 6.2g · sodium 224.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Shake off excess water from the broccoli so the kimchi seasoning doesn’t get watered down.
Tips: If the kimchi is especially salty or sour, use a little less. Toss everything just before serving to keep the broccoli crisp.
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Ingredients (1 serving)
- Broccoli — 120 g
- Napa cabbage kimchi — 40 g
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp