March 3, 2019

We’re loving this simple recipe from Chef Kevin O’Connor and our friends at Cobram Estate Olive Oil. We are focusing on the gut/brain connection during the month of March and this is a great way to add a fresh take on your kimchi consumption!

Chef Kevin: This refreshing salad is the perfect lunch time pick-me-up. Sometimes big leafy salads aren’t filling enough and leaving you wanting more. This salad is decked out with freshly sliced, seasonal veggies that will keep you feeling full throughout the day. We suggest purchasing a mandolin to shave winter veggies thin enough to enjoy raw. Why? This will open the door to heartier, healthier salads! Bonus: This carrot and kimchi salad gets even better as the flavors all hang out together.


  • 4 orange or purple carrots
  • 1 bulb of fennel
  • 1 large radish
  • 1 lime
  • 4 tablespoons of Cobram Estate Extra Virgin Olive Oil
  • ½ cup of kimchi


  • Start by washing four carrots, one bulb of fennel and one large radish. Shave all of them on the mandolin and mix together in a large bowl.
  • Add the juice of one lime, 4 tablespoons of Cobram Estate Extra Virgin Olive Oil, and about one and a half cups of your favorite kimchi.