Apple, Radish, Beet & Kimchi Salad
Prep time
Total time
If you're a vegetarian, seek out vegan kimchi.
Serves: 2
  • 1 shallot, minced
  • About ¼ cup kimchi, chopped, plus 1 to 2 teaspoons of liquid from the jar
  • Juice of half a lemon
  • Salt
  • 3 gala apples, peeled and cut into matchsticks
  • 1 chioggia (candy) beet, peeled and cut into matchsticks
  • 1 watermelon radish, peeled and cut into matchsticks
  • Olive oil
  • Freshly ground pepper
  1. Place the minced shallot in a mixing bowl. Cover with the kimchi liquid and the lemon juice. Add a pinch of salt and set aside for at least 10 minutes, while you prep the other veggies.
  2. Add the apple, beet, and radish matchsticks, and toss to combine. Drizzle with about 2 tablespoons of olive oil, and add salt and freshly ground pepper to taste. You might also want some more kimchi liquid or lemon to add tang. I like to let the salad rest another 10 minutes or so, to let the flavors meld and the veggies soften just a little. Taste once more for balance of flavors, then serve.
Recipe by Big Girls Small Kitchen at