Happily I’ve had purple potatoes and green beans in my vegbox and I’ve decided to experiment with a different salad. Sana Javari Kadri runs a gorgeous spice company I follow on Instagram (@Diasporaco) and she had a really yummy recipe for green beans with a kimchi dressing. Here is her amazing recipe:

https://www.lettucegrow.com/recipes/green-beans-with-kimchi-vinaigrette-and-frizzled-green-onions

It looked really really good, so I tried to make something like it with what I had in my pantry. Here is what I did.

Cube and put potatoes in a pot of salted water and set to boil. While potatoes are cooking, toss green beans in oil and sprinkle with salt and pepper and put in a hot oven (200c/400f) for 10-15mins or until nicely roasted. Drain potatoes when done.

To make dressing blend 2 tbsps of rice wine vinegar, 1/4 c of neutral oil, 1tbsp of fish sauce or light soy sauce, 1tbsp of ginger garlic paste, 1 tbsp of sugar, and some kimchi. I had kimchi powder so I could just add all this and whisk. But if you have actual kimchi, add 1/2c of it and everything else to a mini food processor and blend.

Add your dressing to the warm, drained potatoes and toss. Add roasted beans and toss again. Using a vegetable peeler, peel a large carrot into the pot and toss again. Done and done!