Kimchi Cucumber Salad
Flavorful, crunchy, and fresh, this Kimchi Cucumber Salad recipe is a perfect addition to rice bowls, a spicy side to your Asian themed meal, or a wonderful vegan salad. It’s easy to make and loaded with flavor!
Equipment
- Non-reactive bowl
Ingredients
- 1/2 English cucumber sliced into half moons
- Little less than 1/4 cup thinly sliced red onion
- 2 tbsp rice vinegar
- pinch of salt
- several grinds of fresh black pepper
- 1/3 cup + 1 tbsp chopped kimchi
- 1/2 teaspoon toasted sesame seeds
Instructions
- Combine cucumber, onion, rice vinegar, and salt & pepper in a medium-sized non-reactive bowl. Add kimchi and toasted sesame seeds. Stir to combine. Refrigerate for at least an hour or two before eating, as it gets better the longer it sits. Best eaten within 3-4 days. Enjoy!
Notes
- This recipe makes approximately 4-6 banchan sized servings or 2-3 side dish servings.
- Regular sesame seeds have a different texture and flavor than toasted sesame seeds. It's worth it to buy toasted sesame seeds for this recipe. Use the rest as a garnish on all your favorite Asian foods or in sesame dressing.
- This salad can be stored in an air-tight container in the refrigerator and used within 3-4 days.
Tried this recipe?Let us know how it was!