Almond Crumble Salad with Kimchi Sauce

Description

Created by Chef Christine Farkas of IHeart Food Consulting on behalf of the Almond Board of California.

Ingredients

Salad Base

• 3 cups (750 mL) riced cauliflower or kohlrabi
• 2 cups (500 mL) chopped toasted almonds
• ½ cup (125 mL) shredded cabbage
• ½ cup (125 mL) shredded carrot
• ¼ cup (60 mL) thinly sliced green onions
• Salad Base Garnish: 1 tbsp (15 mL) black sesame seeds

Sauce

• ¾ cup (175 mL) roasted almond butter
• ¾ cup (175 mL) prepared kimchi, drained (reserve ½ cup kimchi brine)
• ½ cup (125 mL) plain unsweetened almond milk
• 1 tbsp (15 mL) lime juice
• 2 tsp (10 mL) nutritional yeast
• 1 tsp (5 mL) low sodium soy sauce
• ½ tsp (2 mL) toasted sesame oil
• Sea salt, to taste

Instructions

Salad Base Instructions

1. Combine all ingredients, except the sesame seeds and chopped toasted almonds, in large bowl.
2. Refrigerate salad base until Kimchi Almond Sauce is prepared.

Sauce Instructions

1. Combine all ingredients in a blender and blend until smooth. Adjust consistency with additional almond milk and/or kimchi brine to reach desired texture and heat level.

Salad and Sauce Procedure

1. Combine desired amount of sauce with prepared salad base.
2. Garnish with sesame seeds and chopped toasted almonds.