Korean Goat Cheese Salad

Instructions

1. 1

   Cut the red cabbage and carrots into thin strips. In a large bowl, combine the cabbage, carrots, green onions, and sesame seeds.

   Tip: Use a mandoline to get even strips.

2. 2

   In a small bowl, whisk together the lime juice, fish sauce, soy sauce, ketchup, and korean chili flakes until well combined.

   Tip: Adjust the level of spiciness to your liking.

3. 3

   Add the mayonnaise and whisk until smooth.

   Tip: Use a food processor to speed up the process.

4. 4

   Pour the dressing over the cabbage mixture and toss to coat.

5. 5

   Stir in the crushed peanuts and rice cakes.

6. 6

   Add the kimchi and stir until well combined.

   Tip: Start with a small amount and adjust to taste.

7. 7

   Taste and adjust the dressing as needed.

8. 8

   Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

   Tip: This step is crucial to bring all the flavors together.

9. 9

   Just before serving, crumble the goat cheese and stir until well combined.

   Tip: You can also add this just before serving for a creamier texture.

10. 10

    Serve chilled and enjoy!