CHEF'S TIP
▪ Level : Easy
▪ Cooking : 5 minutes
▪ Serves 2
Dress salad last minute before serving. Dressing can be prepared in advance and stored in the refrigerator, take out 20 minutes in advance and just whisk well before using it.
INGREDIENTS
▪ 100 Gr | Jongga® white kimchi, sliced.
▪ 40 Gr | Kales, sliced.
▪ 40 Gr | Beets, sliced.
▪ 20 Gr | Red radish, sliced.
▪ 10 Ml | Hong Cho Pomegranate vinegar.
▪ 20 Ml | Extra virgin olive oil.
▪ Salt to taste.
▪ Crushed black pepper to taste.
▪ Beet powder to taste or for added color.
DIRECTION
① Combine pomegranate vinegar with olive oil, salt , crushed black pepper and beet powder.
② In a large bowl mix salad with Hong Cho dressing before serving.