Roasted Carrot & feta salad with honey kimchi dressing

This is a salty-sweet treat that can be treated as a side or salad. The kimchi with the honey sings in this dressing, and I’m a fan of its tune.

Total Time: 30 min

Servings: 1

Ingredients

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½ small head of purple napa cabbage

1 bunch komatsuna 

⅓ cup edamame 

½   small red onion 

3 small carrots

¼  cup crumbled feta cheese 

Dressing

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1 teaspoon extra virgin olive oil

S&P 

2 TBSP Kewpie mayo

1 TBSP Kimchi juice (straight from the jar)

1 ½ TBSP honey

To Do

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1. Preheat the oven to 425 degrees. Line a baking sheet with foil. Wash, peel, and cut carrots on a bias about ½” thick. Slice ½ the onion into thin strips and toss both in olive oil and lightly salt. Roast for 15 min. 

2. Wash and cut cabbage & komatsuna into ½” strips. Pop into a bowl to mix. 

3. In a separate bowl whisk all the dressing ingredients together until combined. Add to bowl with chopped greens & toss until coated. Set aside.

4. Pull out the tray with the carrots and onions. Add edamame to the hot tray and pop back in the oven for 5 minutes just to steam the edamame. 

5. Plate the dressed greens in a bowl, and add roasted vegetables and feta on top. Enjoy!