Author: Ryan Mabry

I LOVE fermented foods. The last few weeks, I’ve been working on a few fermetation projects and buying fermented products to test and add to dishes. While this is not technically a feremented dish itself, it does use gochujang, which is a fermented chili paste.

What I love about using the gochujang instead of dried chili flakes is that, while it is still fairly spicy, it is also very umami. Adding something that is already feremented gives you that complex flavor, but without all the time or knowledge of probiotics.

This is a pretty easy recipe and it’s rather tame for people who are not experienced with fermented foods. I like to cut the vegetables in thin strips and make it more of a slaw, but you could cut them up different ways if you would like. Enjoy!

 

This is what I use

3 medium cucumbers, skin removed, seeded, and thinly julienned (English or pickling cucumbers work well)

4-5 medium radishes, thinly julienned (I used a mix of daikon and red radishes)

1 carrot, thinly julienned

2 scallions, chopped

1 clove garlic, finely chopped

1 tsp finely grated ginger

1 1/2 tbsp sea salt

1 1/2 tsp chili flakes

2 tbsp gochujang* (I use this brand)

1/2 tbsp sesame oil

1 tbsp rice vinegar

1 1/2 tbsp sugar

How do you make cucumber kimchi?

In a medium bowl, toss julienned cucumbers with salt. Let sit for at least five minutes.

In the meantime, in a large bowl, mix gochujang, sesame oil, vinegar, sugar, garlic, ginger, and chili flakes. Mix to combine until sugar is dissolved.

Drain excess water from cucumbers and add to bowl with sauce. Add remaining vegetables and toss to coat well. Warning: wear gloves.

Cover and store in the refrigerator for at least two hours. I would recommend storing overnight before eating for the best flavor. Can be kept up to a week in the fridge. Enjoy as a side or on sandwiches, wraps, or tacos!

Let’s talk about kale.

Kale, the hipsterish cousin of cabbage, has a lot going for it. Its texture is great for salads raw or cooked, it is loaded in vitamin A and C, and its possible links to controlling blood glucose may lower risks of cancers, high blood pressure, and the development of asthma.

Let’s face it, kale is awesome.

I’m sure that I don’t need to tell you that, though. Kale is very popular currently and it is fairly unlikely that we will see that decline anytime soon.

Now, I am southern and I love coleslaw (surprise). When messing around with alternatives to green cabbage, I found that kale was my absolute favorite. The color, the texture, the more bold flavor. I was hooked.

When I was approached about catering barbecue (vegan, of course) for a wedding recently, I knew immediately that I wanted to make a kale slaw. I thought it best to provide traditional homestyle coleslaw as well, so my thought was to make the kale slaw a little healthier. Mayo and vinegar free.

The recipe below is what I came up with. It is great on its own as a salad or combined with savory foods. Take a toasted bun, kale slaw on bottom, put barbecue on top, and you’ll be amazed at how much the bright flavors of the kale add to everything.

 

This is what I use

1 head kale, stemmed and torn into small strips

2 carrots, grated

1 small red onion, thin sliced

agave-lemon dressing

How do you make kale slaw?

Place kale and carrots into a large bowl and toss with dressing. Make sure to rub dressing into kale with your fingers to start breaking it down. Let stand for about five minutes before adding onions. Refrigerate until served. Can be made up to eight hours beforehand.

 

*You can alternatively soak the kale in warm salt water for an hour prior to preparing to break it down a little. This works pretty well if you are going to partake of the slaw the same day. Just make sure to rinse and pat dry afterwards. I prefer to do mine a day ahead to let the dressing break down the kale.

This is what I use

2 tbsp lemon juice

2 tbsp golden agave

1 tsp grated lemon zest

1 tbsp dijon mustard (optional)

1/2 tsp herb of choice, finely chopped (parsley, thyme, and basil work great)

1/4 cup olive oil

ground salt and pepper to taste

How do you make agave-lemon dressing?

Combine lemon juice, lemon zest, agave, mustard, and herbs in a small bowl and whisk. While whisking, add olive oil slowly to emulsify. Season with salt and pepper. Serve over crisp greens such as kale, arugula, and spinach.