New Yorkers take their food trucks very seriously.
In a city of convenience (and awesome food), what’s better than gourmet on the go?
One of the favorites of the food truck world is the Kimchi Taco Truck. It’s beloved by omnis and veggies alike- it’s just so freaking good. I looove kimchi, so it was a no-brainer for me.
And it inspired this salad!
Obviously kimchi is great on its own, but the Korean BBQ Sauce just sets it over the edge. Combine it with some all-natural ingredients, and you’ve got a fresh, zesty, delicious meal.
Kimchi Taco Salad
For the salad:
tortilla strips, toasted
1/3 avocado, sliced
* Not all kimchi is vegan- it’s often made with fish. If you are vegan, make sure you check before you buy!
Korean BBQ Dressing:
¼ onion, minced
2 cloves garlic, minced
1/2 cup soy sauce or tamari
1 tsp miso paste
3 tbsp rice vinegar
1 tbsp tahini
1 inch chunk fresh ginger, minced
½ tsp red pepper flakes
pinch of guar gum
2 tbsp brown sugar OR 2 tbsp agave OR ½ tsp stevia
1/4 tsp black pepper
Assemble the salad as you wish and pour the dressing over before you serve. Enjoy!