Vegetarian Cobb with Kimchi Dressing

This vegetarian cobb salad transforms late summer garden bounty into a colorful, satisfying main course. The creamy carrot-kimchi dressing provides a perfect balance of tang and sweetness that elevates simple vegetables into something extraordinary. I started making this when my garden was overflowing with produce and needed a beautiful way to showcase everything at once.

I first created this recipe during a heatwave when turning on the oven felt impossible. Now it has become my go-to entertaining dish when friends come over because everyone can build their own perfect plate.

Ingredients

• Carrots: The sweet base of our dressing that provides beautiful color and nutrients
• Kimchi: Adds probiotic benefits and complex umami flavor that makes the dressing special
• Sweet corn: Fresh summer corn brings natural sweetness and charring adds smoky depth
• Romaine lettuce: Creates the perfect crisp foundation that stands up to the creamy dressing
• Zucchini: Summer squash adds tender texture and absorbs the dressing beautifully
• Radishes: Provide a peppery crunch that contrasts with the creamy components
• Cherry tomatoes: Bursts of juicy sweetness that brighten every bite
• Avocados: Creamy richness that makes this salad satisfying as a main course
• Hard boiled eggs: Add protein and create that classic cobb salad experience

Step-by-Step Instructions

Blend the dressing:

Combine carrots, ginger, garlic, kimchi, vinegar, honey, mayo, and salt in your food processor until completely smooth. With the machine running, slowly add oil until emulsified. The consistency should resemble ranch dressing. If too thick, add water one tablespoon at a time until it reaches the perfect drizzling consistency.

Char the corn:

Heat your grill or cast iron skillet until very hot. Brush corn lightly with oil and place on the hot surface. Rotate occasionally until kernels develop charred spots and turn vibrant yellow, about 5 minutes total. The caramelization adds incredible depth to the sweet corn.

Layer the base:

Arrange thinly sliced romaine across your serving platter creating an even foundation. Drizzle lightly with some of the carrot kimchi dressing, allowing it to coat the greens without overwhelming them.

Add vegetable toppings:

Artfully scatter the diced zucchini, sliced radishes, and halved cherry tomatoes across the dressed greens. Season these vegetables with a light sprinkle of salt to enhance their natural flavors.

Finish with proteins:

Carefully place avocado slices and quartered hard boiled eggs among the vegetables, creating an attractive pattern. These ingredients should be added last to maintain their integrity and appearance.

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My favorite part of this recipe is the unexpected harmony between the sweet carrots and funky kimchi. The first time I served this at a dinner party, people were fighting over the last drops of dressing. Now I always make extra to use throughout the week.

Make Ahead Strategies

The carrot kimchi dressing truly improves with time as the flavors meld together. I often make a double batch on Sunday and store it in a mason jar in the refrigerator for up to 4 days. Just give it a good shake before using as it may separate slightly.

For entertaining, prep all vegetables the morning of your gathering and store them separately in airtight containers. Hard boil the eggs up to two days in advance. When guests arrive, simply arrange everything on your platter for a stress-free presentation that looks like you spent hours in the kitchen.

Perfect Substitutions

This recipe celebrates flexibility. No zucchini? Try cucumber slices or blanched green beans instead. Cherry tomatoes can be swapped for diced heirloom varieties when available. If kimchi feels too adventurous, substitute with sauerkraut for a milder fermented flavor profile while maintaining probiotic benefits.

For a vegan version, omit the eggs and replace the mayonnaise in the dressing with additional avocado. The result remains creamy and satisfying while accommodating plant-based diets without compromising on flavor.

Serving Suggestions

Transform this into an interactive dining experience by arranging all components separately on a large board and letting guests build their own salads. Provide small bowls of additional toppings like toasted nuts, seeds, or crumbled cheese.

For a complete meal, serve alongside crusty sourdough bread brushed with olive oil and lightly toasted. The bread provides the perfect vehicle for capturing any extra dressing and makes the salad feel more substantial for hungry diners.

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Recipe FAQs

→ Can I make this salad ahead of time?

While the dressing can be made up to 4 days in advance, it's best to assemble the salad just before serving to maintain freshness. You can prep all components (chop vegetables, boil eggs, char corn) and store them separately, then quickly assemble when ready to eat.

→ What can I substitute for kimchi in the dressing?

If kimchi isn't available, try substituting with 1 tablespoon of sauerkraut plus a pinch of red pepper flakes for heat. You'll get a similar fermented tang, though the flavor profile will be slightly different.

→ How can I make this salad vegan?

To make this salad vegan, simply use plant-based mayonnaise (Vegenaise works well as mentioned in the ingredients) and omit the eggs. You can add extra protein with marinated tofu cubes or chickpeas instead.

→ What other vegetables work well in this cobb salad?

This salad is incredibly versatile. Try adding cucumber slices, blanched green beans, bell peppers, roasted beets, or grilled asparagus. The recipe specifically mentions cucumbers and green beans as excellent alternatives.

→ Can I use a different lettuce instead of romaine?

Absolutely! While romaine provides a nice crunch, you can substitute with butter lettuce for a softer texture, arugula for a peppery kick, or a mix of spring greens. Consider texture and flavor when choosing alternatives.

→ How can I make this salad more filling?

To make this salad more substantial, add protein like grilled chicken, smoked tofu, roasted chickpeas, or crumbled bacon (for non-vegetarians). You could also incorporate cooked quinoa or farro for additional heartiness and nutritional value.