Quick and Easy Kimchi Salad
This Quick and Easy Kimchi Salad is spicy, tangy, fresh, and full of delicious Korean-inspired flavors.It combines chopped kimchi with crisp vegetables for a wonderful contrast in texture.The simple dressing adds a touch of sweetness, nuttiness, and savory depth.It takes only a few minutes to prepare, making it ideal for busy days.Serve it as a side dish with rice, grilled meats, noodles, or Korean-inspired meals.It is a colorful and easy recipe that brings bold flavor to the table.
Ingredients
- 1½ cups kimchi, roughly chopped
- 1 small cucumber, thinly sliced
- ½ small red onion, thinly sliced
- 2 green onions, chopped
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon honey or sugar
- 1 teaspoon sesame seeds
- Fresh cilantro or Korean perilla leaves, optional
- Extra kimchi juice, 1 to 2 teaspoons, optional
Instructions
Prepare the Kimchi
- Place the chopped kimchi in a large mixing bowl. If the kimchi pieces are too large, cut them into bite-sized pieces.
Add the Fresh Vegetables
- Add the sliced cucumber, red onion, and chopped green onions to the bowl.
Make the Dressing
- In a small bowl, combine the sesame oil, soy sauce, rice vinegar, honey or sugar, and optional kimchi juice. Mix well until combined.
Toss Everything Together
- Pour the dressing over the kimchi and vegetables. Gently toss until all the ingredients are evenly coated.
Finish and Serve
- Sprinkle sesame seeds over the salad. Garnish with fresh herbs if desired and serve immediately for the best crunchy texture.
Notes
- Use well-fermented kimchi for a stronger, tangier flavor.
- Fresh kimchi will produce a milder and crunchier salad.
- Adjust the amount of kimchi according to your preferred spice level.
- Add more cucumber for extra freshness and crunch.
- Taste the kimchi before adding additional salt or soy sauce.
- Kimchi juice adds extra flavor and a beautiful reddish color.
- Serve the salad immediately after mixing for the best texture.
- Leftovers can be refrigerated, but the vegetables may become softer over time.