Kim Chi Spinach Salad

Orange-Ginger Dressing

  • 1-1/4 tsp. Bragg’s Amino Acids or lite soy sauce
  • 1 tbsp. plus 2 tsp. fruit sweetened orange marmalade
  • 2 tsp. rice wine vinegar
  • 1 tsp. toasted sesame oil
  • 1/2 tsp. ground ginger


  • 1/2 cup Kim Chi, coarsely chopped (measured before chopped)
  • 6 cups lightly packed baby spinach leaves
  • 3 large red radishes, halved and thinly sliced
  • 2 tbsp. sliced almonds, optional (or other mild flavored nut such as toasted pine nuts or macadamia nuts)

In a large salad bowl, combine the amino acids, orange marmalade, rice vinegar, sesame oil, and ginger; stir to combine. Add Kim Chi, mix well. Add spinach and radishes; toss well. Sprinkle with nuts.

*If desired, dressing amount can be doubled for a more heavily dressed salad.

Serves 4.

Developed by: Little Roc Recipe Company

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