Kimchi Vinaigrette is versatile, flavor-packed, and simple to make! Kimchi juice adds a bright acidity that turns any boring salad into one that you’ll crave.
So, what the heck is kimchi juice anyway?
It’s the spicy, red liquid that remains after all of the kimchi cabbage is eaten. This juice is full of kimchi spice and tangy acidity. It’s liquid gold, so don’t waste it!
This flavor-packed kimchi vinaigrette can transform any regular salad into one that you’ll crave. Drizzle this over grilled vegetables or grilled chicken for extra spice and tang.
I love this vinaigrette because it’s versatile, tangy, and simple to make.
Kimchi vinaigrette takes only 6 basic ingredients to make and can be blended together in just minutes! So, no need to buy any bottled dressing ever again!
This vinaigrette starts with a neutral oil like grapeseed oil or vegetable oil. I like using grapeseed oil because it’s mild in flavor. It won’t overpower the dressing like a traditional olive oil or sesame oil tends to do. In a blender or food processor, combine kimchi juice, dry mustard (or regular mustard), agave or honey, rice vinegar, and minced shallots. Then push blend! How easy is that?
The result is a beautiful orange, velvety smooth emulsion.
This vinaigrette will add that extra touch of sweet acidity and spice to any dish. Try adding it over a simple spinach and kale salad to brighten it up! I promise, you’ll love it.
- ½ cup grapeseed oil
- 6 Tbsp kimchi liquid
- ¼ tsp dry mustard (or ½ tsp mustard)
- ½ tsp raw agave or honey
- 1 tsp rice vinegar
- 1 Tbsp minced shallot
- In food processor or blender, add oil, kimchi liquid, dry or wet mustard, agave or honey, and rice vinegar. Pulse for one minute until mixture emulsifies
- Add minced shallot to blender and pulse together for 30 seconds
- Enjoy immediately or refrigerate for up to one week