Fresh Spring Kimchi Salad
Serves 2 to 4
1 bunch radish roots, thinly sliced
1 bunch radish tops, shredded
1 apple (optional), julienned
4 large garlic cloves, grated
1-inch piece fresh ginger, grated
1½ tablespoons chili powder (or more to taste)
¼ cup fish sauce
1 to 2 heads bok choy, leaves detached from stems (can substitute with tatsoi or cabbage)
1. Mix together radish roots, apple, garlic, ginger, chili powder, and fish sauce in a bowl.
2. Add radish tops and boy choy leaves (or substitutes) to the mixture and using your hands, massage into the sauce for several minutes.
3. Let stand for 30 minutes. Serve and enjoy!