Kimchi Salad Recipe
Kimchi Salad is a Korean-style salad that is made using fermented kimchi, fresh vegetables, and a dressing made from sesame oil, vinegar, and other seasonings. The fermented kimchi gives the salad its signature tangy and spicy flavor, while the fresh vegetables provide a crunchy texture and a fresh taste. The dressing helps to balance the flavors and adds an extra layer of depth to the dish.
Ingredients
- 1 cabbage
- ¼ cup salt
- 1 cucumber
- 1 spring onion
- 1 Carrot
- 3 tsp vinegar
- 2 tbsp olive oil
- 1 tbsp sugar
- 1 tsp sesame oil
- 1 tsp sesame seeds
- ½ tsp cayenne pepper
- ¼ tsp black salt / rock salt
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Now, lets prepare all vegetables for Salad by shredding cabbage, cut carrot and cucumber into thin slices, finely chop onion.
- Dry roast sesame seeds on low flame.
Cooking
- Add cabbage and salt together in a Mixing Bowl. Let it rest for 15 minutes, stirring often. Rinse gently with water and drain.
- Now, mix cabbage, carrot, cucumber, onion , vinegar, olive oil, sugar, sesame oil, sesame seeds, cayenne pepper, and black salt together in a Mixing Bowl.
- Refrigerate for 30 minutes or until chilled.
- Voila! Your Kimchi Salad is ready to serve!
Equipment Used for This Recipe
Notes & Tips
- Choice of Vegetables: Add vegetables of your own choice. You could skip adding onion if don’t like.
- Sugar: You could skip adding sugar or alternatively use brown sugar or honey. I recommend to definitely use a less amount of sugar while preparing Kimchi Salad.
- Salt: If black salt is not available, you could use rock salt or normal salt as well.
- Spices: It is a spicy dish but you can adjust chilli powder as per your taste buds. Cayenne pepper is a very spicy red chilli powder, so if you are making for children, I suggest to use simple paprika powder.
- Serving: Kimchi Salad is best served chilled. However, if you do not have time to refrigerate it, could serve immediately.
- Oil: You could also use any vegetable oil in place of olive oil but I prefer to use olive oil.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
Nutrition Facts
Kimchi Salad Recipe
Amount per Serving
Calories
38
% Daily Value*
Fat
0.2
g
0
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.02
g
Monounsaturated Fat
0.02
g
Sodium
27
mg
1
%
Potassium
257
mg
7
%
Carbohydrates
9
g
3
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
2
g
4
%
Vitamin A
148
IU
3
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
0.4
mg
2
%
Vitamin B5
0.3
mg
3
%
Vitamin B6
0.2
mg
10
%
Vitamin C
55
mg
67
%
Vitamin E
0.2
mg
1
%
Vitamin K
115
µg
110
%
Calcium
61
mg
6
%
Iron
1
mg
6
%
Magnesium
18
mg
5
%
Zinc
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.