I was inspired by the sauerkraut salad to make this kimchi salad.
The peanuts and peanut butter were inspired by my friend who eats peanut butter and kimchi together on pancakes, oatmeal and sandwiches. 0.o
I’m surprised by how good this salad is. If you’re unsure, leave out the peanut butter and try it with just a few peanuts. Or trust me?
1/2 cup honey
4 TBSP soya sauce (I buy Oshawa Organic’s in unpasteurized. It is not as strong tasting and so if using a different brand you may want to add less.)
1/2 cup oil (I used grapeseed, avacado and olive)
1/2 cup Kombucha or vinegar
1/2 cup (or more!) of the brine from the kimchi
1 cup peanuts
1/2 cup peanut butter
2 TBSP sesame seeds
4 tbsp chia seeds (optional. I just added this to thicken the dressing)
4 cups of kimchi
2 cups chopped cucumber
Mix together all the first ingredients until smooth, except the kimchi and cucumbers.
Add kimchi and cucumbers.