Smooth, creamy textures are an Asian food aesthetic that complement tart, sweet and savory flavors. Make this velvety, smooth potato and fermented radish salad for your next BBQ. It’s made with Yukon potatoes, kkakdugi (fermented Korean radish) and Granny Smith apple. You can use Napa cabbage kimchee as well, but I prefer the crunch and deep flavor of a fine aged radish kimchee. The added benefit to this summer salad is that it’s full of live probiotics... which in theory will help you chow down all that BBQ.
You’ll need:
- a small and a large mixing bowl
- a ricer
- 4 medium Yukon potatoes, peeled, boiled and cubed into 1/2" pieces (approx. 4 1/2 cups)
- 1 small Yukon potato for ricing, (approx. 1/2 cup, riced)
- 1 cup kkakdugi, or Napa cabbage kimchee chopped into fine pieces
- 1 Granny Smith apple, chopped (approx. 1/2 cup)
- 1 small Spanish onion, chopped (approx. 1/2 cup)
- 1 tsp fresh ginger, minced
- 2 tbsp kimchee juice (optional)
- 2 tbsp white miso
- 1 cup mayonnaise
- 1 tbsp sriracha
- 1 tsp garlic powder
- 5 tbsp toasted sesame seeds
- 1 tsp sugar or other sweetener
- paprika
- salt (optional) and pepper to taste