For a vegetarian/vegan version, ensure your sugar is vegan-friendly. Adjust the amount of cayenne pepper to your preference for heat. A pinch of gochugaru (Korean chili flakes) adds a more complex flavor. If you don't have time to grind the sesame seeds, you can use them whole, but grinding releases more of their aroma and flavor. Feel free to add other vegetables like sliced cucumbers or radishes for added crunch and freshness. This salad pairs wonderfully with grilled meats, rice bowls, or as a side dish to any Asian-inspired meal.
Quick and Easy Kimchi Salad
-
PREP TIME10 mins
-
COOK TIME0 mins
-
TOTAL TIME55 mins
-
SERVING6 People
-
VIEWS33
A vibrant and zesty salad that sings with the pungent flavors of kimchi. Its spicy kick complements richer dishes beautifully, while its refreshing crunch makes it a star on its own. Time enhances its boldness, so prepare for an explosion of flavor!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate10 g
-
Fiber3 g
-
Protein2 g
-
Saturated Fat1 g
-
Sodium4736 mg
-
Sugar6 g
-
Fat6 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View In a large bowl, combine the shredded cabbage and kosher salt. Massage the salt into the cabbage, ensuring it's evenly distributed. Let stand for 15 minutes, stirring occasionally to encourage water release. (Time: 15 minutes)
02 Step
Recipe View Rinse the salted cabbage thoroughly under cold water to remove excess salt. Drain well, squeezing out any excess moisture with your hands or a clean kitchen towel. (Time: 5 minutes)
03 Step
Recipe View In the same bowl, combine the rinsed cabbage, julienned carrots, rice vinegar, vegetable oil, sugar, sesame oil, ground sesame seeds, cayenne pepper (or gochugaru), and sea salt. (Time: 5 minutes)
04 Step
Recipe View Toss all ingredients together until well combined, ensuring the cabbage and carrots are evenly coated in the dressing. (Time: 2 minutes)
05 Step
Recipe View Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and develop. The salad can be stored in the refrigerator for up to 3 days, and its flavor will intensify over time. (Time: 30+ minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Shanie Barton
Jun 27, 2025A great way to use up cabbage. I'll be making this again and again!
Lorenza Heller
Mar 28, 2025So easy to make and tastes even better the next day. I added some sliced cucumber for extra crunch.
Yazmin Gulgowski
Mar 20, 2025This kimchi salad is amazing! The perfect balance of spicy, sweet, and tangy. I made it for a BBQ and everyone loved it!
Kaycee Runte
Mar 16, 2025I used gochugaru instead of cayenne pepper and it was delicious! Definitely a keeper recipe.