Some version of this bright, super-crunchy salad has been on the menu at Kitty’s Market since day one—it’s the perfect foil to our rotisserie chicken. And it’s most fun to make during the summertime, when we get to mix up the exact combo of vegetables almost daily based on what local produce looks best. Quickly blanched pieces of asparagus, haricots verts, cauliflower florets, and even fresh shelling or fava beans can easily take the place of the broccolini. Raw snow or sugar snap peas, shaved summer squash, fresh corn kernels, and even thinly sliced baby beets are all fair game. (Just be careful with veggies that tend to expel a lot of liquid like tomatoes or cucumbers—they’ll taste great in the mix, but the salad won’t be able to sit out and marinate for as long without getting watery.) The one constant here is the punchy, funky blender dressing. With good kimchi at its base, the vinaigrette has enough complexity that all it needs is a little neutral oil to give it body and a splash of vinegar to sharpen it up. —Lauren Schaefer, Kitty’s Market, Hudson, NY
This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.
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What you’ll need
Blender
$40 At Amazon
Colander
$11 At Amazon
Medium Pot with Lid
$155 At Amazon
Recipe information
Yield
4–6 servings
Ingredients
1
1
¼
2
2
3
2
4
4
2
1
Preparation
Step 1
Cook broccolini in a medium pot of boiling generously salted water until tender but still bright green, about 2 minutes. Drain in a colander and rinse under cold running water to stop the cooking.
Step 2
Meanwhile, blend kimchi, grapeseed oil, vinegar, fish sauce, and 2 Tbsp. water in blender, adding more water a teaspoonful at a time if too thick, until mostly smooth and fluffy. Taste and add more vinegar and/or fish sauce if needed. Set kimchi vinaigrette aside.
Step 3
Stir sesame seeds and sesame oil in a small bowl to combine; season with salt. Set aside.
Step 4
Combine broccolini, carrots, celery, and radishes in a large bowl. Season lightly with salt and toss to combine. Drizzle reserved kimchi vinaigrette over salad and toss to coat.
Step 5
Transfer salad to a shallow bowl or platter and drizzle reserved sesame mixture over. Top with cilantro.
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Reviews (20)
Back to TopI really don’t get all the confusion in several of the reviews…you add water a teaspoon at a time for the vinaigrette, there are no strawberries in there, those are radishes, and yes, there is celery in the recipe! And it really is delicious!
KLamb
NYC
11/4/2021
Totally delicious. I wish I had thought of this. Genius.
Brushjl
solon, oh
7/19/2021
Did I see strawberries in the photo of the salad or was that in a dream. Ingredients list seems to be missing some items.
Nancy Decker
Phoenix Arizona
6/23/2021
I hate it when water is not among the ingredients, then instructions say "add a ton of water". Water is as important as the other ingredients.
Linda
6/18/2021
Not sure I understand the comments in the reviews below this but after reading the recipe I can attest that there is celery stalks mentioned in the recipe itself. As far as the vegetables mentioned to substitute for broccoli florets namely the corn, I think it should be up to the individual whether or not to "blanche" the corn or other vegetables mentioned that you may use in this recipe. I haven't made this yet but after thoroughly reading the whole recipe and introduction I certainly will! Thanks!
Anonymous
6/18/2021
It’s confusing to me that the photo shows celery yet there is no celery in the printed recipe. This sort of poor organization does not inspire too much confidence in the rest of the support.
Anonymous
Baltimore
6/18/2021
someone seriously edit this webpage or hire me to do it. jfc
Anonymous
Hamilton, ON
6/4/2021