Kimchi Salad
Crunchy cabbage kimchi tossed with fresh cucumber, carrot, spring onion, and a light sesame dressing makes a bright, punchy salad. It is quick to put together and brings heat, tang, and freshness to any meal.
For 4 servings
- prep · ~10 min
Prep the vegetables.
1.Slice the cucumber thinly.2.Julienne the carrot into fine matchsticks.3.Slice the spring onion thinly.4.Roughly chop the kimchi if the cabbage pieces are long. - mix · ~2 min
Make the dressing.
In a large bowl, mix the sesame oil, rice vinegar, sugar, minced garlic, and salt until the sugar starts to dissolve.
- assemble · ~3 min
Toss the salad.
Add the kimchi, cucumber, carrot, and spring onion to the bowl. Toss well until everything is evenly coated with the dressing.
- garnish · ~1 min
Finish with sesame seeds.
Sprinkle the sesame seeds over the salad and give it one last gentle toss.
- serve · ~1 min
Serve right away.
Serve the kimchi salad fresh as a side so the vegetables stay crisp and the dressing tastes bright.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Lightly squeeze the kimchi before tossing so the salad stays punchy, not watery.
- 2If your cucumber is very seedy, scrape out the center first to keep the dressing from thinning.
- 3Cut the carrot into fine matchsticks so it softens slightly as it sits and mixes evenly with the kimchi.
- 4Taste the kimchi before adding salt; many brands are salty enough on their own.
- 5Toast the sesame seeds briefly in a dry pan if they are not freshly toasted for a nuttier finish.
- 6Toss the salad just before serving so the cucumber and spring onion keep their crisp bite.
- 7You can prep the vegetables and dressing ahead, but combine them with the kimchi at the last minute.
Adapt it for your goals.
Low-sugar
Skip the sugar if your kimchi is already slightly sweet, or replace it with a small splash of pear juice for a gentler sweetness.
spicierSpicier
Add a little gochugaru or extra kimchi juice to boost heat and deepen the Korean chile flavor.
protein boostedProtein-boosted
Top with chilled tofu, shredded chicken, or a soft-boiled egg to turn the salad into a light meal.
veganVegan
Use vegan kimchi made without fish sauce or shrimp for the same bright flavor in a fully plant-based version.
Why this is on our healthy list.
Fermented Vegetable Benefits
Kimchi brings the benefits of fermented vegetables along with bold flavor, making the salad lively and satisfying.
Rich in Crunchy Vegetables
Cucumber, carrot, and spring onion add freshness, fiber, and a range of plant compounds to the dish.
Lighter Dressing Style
The dressing uses sesame oil and rice vinegar rather than a heavy creamy base, keeping the salad bright and clean-tasting.
Frequently asked questions
You can slice the vegetables and mix the dressing ahead, but toss everything together right before serving so the cucumber stays crisp.
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