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Kimchi is a traditional fermented cabbage side dish that originates from Korea. Kimchi commonly contains spices (hot peppers), garlic, scallions, ginger, brine, and sometimes shrimp paste. The kimchi in this recipe adds a savoury and slightly spicy angle to this dish. The lentils pick up the flavour of the kimchi and the dressing well, but also adds a nice peppery and earthy flavour profile. This salad is a great leftover for lunch the next day as the flavours have a chance to comingle overnight.
2 cups (500 mL) vermicelli noodles
1½ cup (375 mL) cooked black (Beluga) lentils
½ cup (125 mL) kimchi, chopped
2 cups (500 mL) sliced cucumber
1 cup (250 mL) grated or julienne carrot
3 Tbsp (45 mL) finely sliced green onions
3 Tbsp (45 mL) chopped fresh cilantro
1 Tbsp (15 mL) black sesame seeds
1 lime, zest and juice
3 Tbsp (45 mL) rice wine vinegar
1 tsp (5 mL) soy sauce
1 tsp (5 mL) sesame oil
3 Tbsp (45 mL) canola oil
2 tsp (10 mL) honey
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