Step 1

Cook broccolini in a medium pot of boiling generously salted water until tender but still bright green, about 2 minutes. Drain in a colander and rinse under cold running water to stop the cooking.

Step 2

Meanwhile, blend kimchi, grapeseed oil, vinegar, fish sauce, and 2 Tbsp. water in blender, adding more water a teaspoonful at a time if too thick, until mostly smooth and fluffy. Taste and add more vinegar and/or fish sauce if needed. Set kimchi vinaigrette aside.

Step 3

Stir sesame seeds and sesame oil in a small bowl to combine; season with salt. Set aside.

Step 4

Combine broccolini, carrots, celery, and radishes in a large bowl. Season lightly with salt and toss to combine. Drizzle reserved kimchi vinaigrette over salad and toss to coat.

Step 5

Transfer salad to a shallow bowl or platter and drizzle reserved sesame mixture over. Top with cilantro.