I usually don’t eat a lot of vegetables, but I think it’s about time that I did. Especially when the holiday’s are around the corner and we need to save up all our calories for all those extra goodies treats!
Okay, don’t lie. We’ve all been there. Okay maybe not all of us but I know I have, more often then not.
Vegetables. I honestly just forget to eat them.
So when I had broccoli in the fridge that I had to eat before it wilted away to vegetable Valhalla, I was scratching my head and drawing blanks on how to eat this.
The lazy girl in me would have slapped some hummus on and called it a day, but this wasn’t a long term solution. I avoid vegetables way too much and I “should” be eating them more so why not start now to figure out how to make a tasty thing out of it.
…and then this happened:
- I pull out the broccoli and ask Terry, “What should I do with this? Do you think some Korean flavours mingling with this will go well? Korean flavours and raw veg always go so well!”
- Terry — my so called “cooking motivator”, scoffs. “I LOVE Broccoli AND Kimchi!! said no one ever.” (That will change. Mark my words)
- I roll my eyes, because:
a.) he’s Terry
b.) he knows how much I love Korean flavours and I know how much he hates broccoli 😛
- “Fine, I’ll figure this out. If you start singing ‘You don’t win friends with salad’, you’re eating cereal for dinner.”
If any of you know how to motivate yourself to eat vegetables, you need to share 🙂 Because having a Terry at home doesn’t help and to be honest, most of the time I just don’t really know how to make it not ‘blah’. It’s a problem, but I’m bent on fixing it.
I decided to move forward with using Korean flavours. I love a fresh crisp salad with a sweet dressing.
Broccoli doesn’t really have a particular flavour so a pure broccoli salad would have been out of the picture.
Apples! It’s sweet, it’s crunchy, it’s crisp! Matches the theme already.
The dressing was inspired from my favourite Korean comfort food dish. Bibimbap! Gochujang was the star.
Tip #1 : Don’t be afraid of using the broccoli stems! 🙂 They have the most crunch and flavour. If they are a bit tough and waxy, you can use a peeler to peel away the skin.
Once combined, the salad was fantastic. It was crisp and crunchy and it was slightly spicy and sweet from the Gochujang dressing.
Terry would be the guinea pig.
“Wow, this broccoli and carrot salad …it’s not bad!” (I told you to mark my words. He actually ate broccoli and liked it. I’d say that’s a success right there. The Kimchi bit would take a bit of work.)
“Carrot? You mean…Apple?”
So, I guess the Gochujang dressing dyed the apples — so they kind of look like, carrots. If he thought it was carrots, then I’d say you could probably even add shaved carrots into this salad for more depth of flavour and texture and it’d be a success! If anyone tries this out, let me know how it turns out!
Another thing I thought of after I finished the salad? Top it up with some crunchy nuts or feta. 🙂 Salty sweet salad with an additional crunch.
If you make this recipe, the boys and myself would love to see! Hashtag it with #pupswithchopsticks!
Eat your greens!
A 5 minute quick and super easy fresh and crisp salad with a sweet and spicy Korean Gochujang dressing. Perfect as a meal or as a side.
- 1 broccoli (chopped)
- 1/2 apple (sliced into matchsticks)
- 2 tsp honey
- 3 tbsp rice vinegar
- 1 1/2 tbsp Gochujang paste
- 3 tsp sesame oil
- nuts (optional)
- feta cheese (optional)
Combine all the ingredients under the Gochujang dressing list and put aside
Chop the broccoli into bite sized pieces
Julienne half an apple into matchsticks size
Combine the broccoli and apple into a mixing bowl and toss it with the dressing
Enjoy as a meal or as a side dish
Tip #1 : Don't be afraid to use the broccoli stems. They have the most crunch and flavour. If they are a bit tough and waxy, you can peel the skin with a peeler.