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Home Competition Recipes Florette's story
- Tasty escapes-inspired
- Chopped cheese sandwich
- Cod with spiced rice salad
- Laab salad
- Prawn buzara
- Shredded beef salad
- Everyday classics
- Roasted cauliflower & chickpea salad
- Chimichurri steak salad
- Kimchi salad bowl
- Mediterranean tuna salad
- Easy super green salad
Kimchi salad bowl
Dial up the flavour with this punchy salad bowl, featuring gochujang chicken and Florette Mixed in a spicy soy and honey dressing
Serves • 2
Prep • 15 mins
No cook
Easy
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Ingredients
Tick off as you go!
3 tbsp mayonnaise 2 tsp gochujang 1 tsp sesame oil ½ tsp sesame seeds 225g cooked chicken, shredded 125g Florette Mixed 4 baby cucumbers, sliced 2 carrots, peeled and cut into batons 2 celery sticks, sliced 4 heaped tbsp kimchi 1 tbsp black and white sesame seeds
For the dressing
2 tbsp gochujang 1 tbsp honey 2 tbsp rice vinegar 2 tbsp sesame oil 2 tbsp soy sauce ½ garlic clove, grated
Method
Step 1
In a bowl, mix the mayonnaise, gochujang, sesame oil and sesame seeds together and season to taste. Add the chicken, then toss to coat.
Step 2
Whisk all the dressing ingredients together and season to taste, then toss half with the Florette Mixed.
Step 3
To serve, divide the Florette Mixed between two shallow bowls and arrange the cucumbers, carrots, celery, kimchi and gochujang chicken on top in separate sections. Sprinkle over the black and white sesame seeds, then serve the remaining dressing on the side.
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