Spicy Asian Salad with Kimchi
This is a really fabulous recipe. It’s so easy to make and has huge flavor like a gourmet dish that took hours to create. I loved it so much I made it again the next night.
1 large zucchini shredded
1 large asian or other soft skinned cucumber
6 to 8 crimini mushrooms sliced
large double handful of mung bean sprouts
3 sheets of nori seaweed cut into thin slivers
5 to 6 baby bok choy sliced thinly
Juice from ½ lime
1 to 2 cups of kimchi (I used Rejuvenative Foods raw kimchi for this recipe.)
1” chunk of ginger finely diced
1 red pepper finely chopped
1 avocado spooned out into small pieces
1 carrot shredded
Mix all ingredients together into a large bowl and mix well. Let stand 20 minutes, mixing briefly every five minutes. This gives the flavors a chance to release and mingle, and for the veggies to soften slightly. Enjoy!