Kimchi Relish
Spoon this spicy and acidic sauce over a steak salad, serve alongside pan-fried chicken, or try it on a taco.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 1/2 cups
Asian
Sauce
Side
Quick & Easy
Low Cal
Korean
Healthy
Low Cholesterol
Vegan
Cabbage
Soy Sauce
Bon Appétit
Vegetarian
Pescatarian
Peanut Free
Tree Nut Free
No Sugar Added
Kosher
- 1/4 cup fresh lime juice
- 2 tablespoons reduced-sodium soy sauce
- 1 1/2 tablespoons sriracha
- fine sea salt and freshly ground black pepper
- 3 tablespoons chopped fresh chives
- 6 tablespoons extra-virgin olive oil
- 3/4 cup chopped napa cabbage kimchi
- 1 1/2 tablespoons light agave syrup (nectar) or honey
- ingredient info: napa cabbage kimchi is available at korean markets, some supermarkets, and milkimchi.com.
Preparation Combine kimichi, oil, lime juice, chives, soy sauce, agave syrup, and Sriracha in a medium bowl. Season with salt and pepper. DO AHEAD: Relish can be made 1 week ahead. Cover and chill.
Preparation Combine kimichi, oil, lime juice, chives, soy sauce, agave syrup, and Sriracha in a medium bowl. Season with salt and pepper. DO AHEAD: Relish can be made 1 week ahead. Cover and chill.
