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Picture of Chopped Salad Supreme With Kimchi Vinaigrette
american korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1260 kcal 63 %
  • Fat 100 g 154 %
  • Saturated 10 g 51 %
  • Carbs 80 g 27 %
  • Fiber 32 g 129 %
  • Protein 28 g 57 %
  • Cholesterol 0 mg 0 %
  • Sodium 3000 mg 125 %
  • Calcium 770 mg 77 %
  • Magnesium 308 mg 73 %
  • Potassium 4511 mg 96 %
  • Iron 10 mg 58 %
  • Zinc 6 mg 52 %
  • Phosphorus 755 mg 108 %
  • Vitamin A 1962 µg 218 %
  • Vitamin C 565 mg 628 %
  • Thiamin (B1) 1 mg 69 %
  • Riboflavin (B2) 1 mg 83 %
  • Niacin (B3) 8 mg 52 %
  • Vitamin B6 2 mg 146 %
  • Folate equivalent (total) 585 µg 146 %
  • Vitamin B12 0 µg 2 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 20 mg 132 %
  • Vitamin K 936 µg 780 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Chopped Salad Supreme With Kimchi Vinaigrette

Ingredients

  • Kosher salt
  • 1 bunch broccolini, stems trimmed, cut into 1" pieces
  • 1 cup Napa cabbage kimchi with juice
  • ¼ cup grapeseed or vegetable oil
  • 2 Tbsp. (or more) unseasoned rice vinegar
  • 2 tsp. (or more) fish sauce
  • 3 Tbsp. toasted sesame seeds
  • 2 Tbsp. toasted sesame oil
  • 4 small carrots (any color), peeled, thinly sliced
  • 4 celery stalks, halved lengthwise, thinly sliced
  • 2 small watermelon radishes or 4 hakurei turnips, trimmed, cut into matchsticks
  • 1 cup cilantro leaves with tender stems

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