Fresh Tomato & Plum Kimchi with Nori Sesame Salt
To prepare dressing: Whisk oil, vinegar, sugar and tamari in a medium bowl. Stir in ginger, garlic, fish sauce and orange zest. Set aside for 10 minutes for the flavors to infuse.Advertisement
To prepare nori salt: Heat a medium skillet over high heat. Toast nori, turning once halfway, until dry and crisp, 1 to 2 minutes. Coarsely tear into pieces and place in a spice grinder. Pulse in short bursts into a coarse powder. Transfer to a bowl. Toast white and black sesame seeds in the pan over medium heat until fragrant, about 1 minute. Add the sesame seeds, crushed red pepper and 1/4 teaspoon salt to the nori; stir to combine.
To prepare salad: Combine tomatoes, plums, scallions (or spring onions) and cilantro in a large bowl. Pour the reserved dressing over the mixture and gently stir to combine.
Transfer the salad to a platter. Sprinkle with half the nori salt. Garnish with flaky sea salt and/or serve with the remaining nori salt, if desired.
To make ahead: Store nori salt (Step 2) airtight for up to 1 week.
Tips: Look for pungent fish sauce, made from salted fermented fish, with other Asian ingredients. We use Thai Kitchen fish sauce in our nutritional analyses--it's widely available and lower in sodium than other brands. Unhulled black sesame seeds are nuttier and more aromatic than their hulled white counterparts. Use them as a garnish, in granola or to crust meat or fish. Find them in Asian markets and specialty grocers.
1 fat, 1 vegetable