Fresh Tomato & Plum Kimchi with Nori Sesame Salt

Fresh Tomato & Plum Kimchi with Nori Sesame Salt

1 Review
From: EatingWell Magazine, July/August 2017

Most of this savory fruit-and-tomato salad recipe can be prepared in advance-just mix the tomatoes with the dressing right before serving. For the most stunning presentation, use a mix of colorful heirloom tomatoes.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Dressing
  • 2 tablespoons peanut oil
  • 2 tablespoons rice vinegar
  • 2 teaspoons sugar
  • 2 teaspoons reduced-sodium tamari
  • 3 tablespoons julienned fresh ginger
  • 1 clove garlic, minced
  • 1¼ teaspoons fish sauce (see Tips)
  • ¼ teaspoon finely grated orange zest
  • Nori Salt
  • ½ sheet nori seaweed
  • 1 tablespoon white sesame seeds
  • 2 teaspoons black sesame seeds (see Tips)
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • Salad
  • 1¾ pounds mixed ripe tomatoes (large ones cut into ½-inch wedges, cherry tomatoes halved or quartered)
  • 2 medium ripe dark plums, cut into ½-inch wedges
  • 1 cup diagonally sliced scallions or spring onions
  • 1 cup coarsely chopped fresh cilantro
  • Flaky sea salt for garnish

Preparation

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  1. 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.
  2. 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 ¼ teaspoon salt to the nori; stir to combine.
  3. 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.
  4. 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.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 104 calories; 6 g fat(1 g sat); 3 g fiber; 12 g carbohydrates; 2 g protein; 32 mcg folate; 0 mg cholesterol; 7 g sugars; 1 g added sugars; 1,532 IU vitamin A; 23 mg vitamin C; 50 mg calcium; 1 mg iron; 268 mg sodium; 420 mg potassium
  • Nutrition Bonus: Vitamin C (38% daily value), Vitamin A (31% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 fat, 1 veg

Reviews 1

July 11, 2018
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By: Johnny Velez
Everything is fine.
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