This colorful and nutritious salad is perfect for those summer days when it’s just too hot to turn on the stove! The creamy sesame avocado dressing is a perfect balance for our tangy Daikon Kimchi. Try substituting whatever seasonal veggies you have available!


  • 1 can butter beans

  • 1 bunch asparagus

  • 1 cup sliced red cabbage

  • 1 zucchini cut into ribbons

  • 1 cup sliced radishes

  • ½ cup Hosta Hill Daikon Kimchi

  • Cured egg yolk shavings (optional)

  • Salt and pepper to taste

Sesame Avocado Dressing

  • 1 ripe avocado

  • ¼ cup lemon juice

  • 1/8 tsp honey or maple syrup

  • 1 tsp soy sauce

  • 1 tsp toasted sesame oil

  • ½ cup water

For Dressing: Add all ingredients in a blender or a food processor. Process and blend until smooth and creamy. Add a little more water, if you prefer it to be a little thinner. Taste for lemon and salt, and add more, if preferred.



  1. In a large saucepan, bring 8 cups water to a boil. Season with 2 tablespoons coarse salt, and add asparagus; boil until tender, 3 to 4 minutes (depending on thickness). 2. Remove with tongs, or drain in a colander, and immediately transfer to ice water for 1 minute to stop the cooking process. Cut into bite size pieces.

  2. In a large bowl, combine vegetables, beans, and Daikon Kimchi.

  3. Before serving, mix with avocado dressing until coated. Salt and pepper to taste. Garnish with cured egg yolk (optional)