Kale & Kimchi Rice Salad
Gluten Free
Vegan
Serves 2 person
10mins Prep
10mins Cook
A healthy, crunchy, korean inspired slaw.
By Mel Crisp
Ingredients
- 3-4 handfuls Kale
- 1 handfuls Mint
- 1 handfuls Coriander
- 1 Carrot
- 1 cup Kimchi
- 250 g Brown rice
- 2 Tbsp Sour cream
- 1 Tbsp Sesame oil
- 1/4 cup Barker's Not So Sweet Chilli Sauce
- Sea salt
- 2 tsp Sesame seeds
Method
- Prepare rice in a rice cooker if cooking from scratch, otherwise a precooked packet of brown rice will do.
- Heat sesame oil in a fry pan over a medium heat. Add carrot and stir for 2 minutes until softened. De-stem, chop and massaged the kale then add to pan and stir for another minute until it wilts and is a vibrant green.
- Add cooked brown rice & Sweet Chilli Sauce, salt and combine.
- Remove from heat and stir in kimchi, mint and coriander.
- Divide into 2 serving bowls and top with vegan sour cream, extra kimchi if desired and a sprinkle of sesame seeds.
