Created by Chef Christine Farkas of IHeart Food Consulting on behalf of the Almond Board of California.
3 cups (750 mL) riced cauliflower or kohlrabi
2 cups (500 mL) chopped toasted almonds or Slivered Blanched Almonds
½ cup (125 mL) shredded cabbage
½ cup (125 mL) shredded carrot
¼ cup (60 mL) thinly sliced green onions
Salad Base Garnish: 1 tbsp (15 mL) black sesame seeds
¾ cup (175 mL) roasted almond butter
¾ cup (175 mL) prepared kimchi, drained (reserve ½ cup kimchi brine)
½ cup (125 mL) plain unsweetened almond milk
1 tbsp (15 mL) lime juice
2 tsp (10 mL) nutritional yeast
1 tsp (5 mL) low sodium soy sauce
½ tsp (2 mL) toasted sesame oil
Sea salt, to taste
Salad Base Instructions
Combine all ingredients, except the sesame seeds and chopped toasted almonds, in large bowl.
Refrigerate salad base until Kimchi Almond Sauce is prepared.
Combine all ingredients in a blender and blend until smooth. Adjust consistency with additional almond milk and/or kimchi brine to reach desired texture and heat level.
Salad and Sauce Procedure
Combine desired amount of sauce with prepared salad base.
Garnish with sesame seeds and chopped toasted almonds.
Created by Chef Christine Farkas, Almond Board of California