Kimchee Salad
Bursting with bold Korean-inspired flavors, this quick and easy Kimchee Salad is the perfect fusion of tangy, spicy, and umami-packed goodness. Featuring crisp Napa cabbage, crunchy carrot, daikon radish, and a vibrant dressing made with gochugaru, fish sauce, and sesame oil, this salad offers all the complex flavors of traditional kimchi in a fraction of the time. Ready in just 30 minutes with no fermentation required, it’s a refreshing side dish that pairs beautifully with grilled meats, rice bowls, or noodles. Garnished with sesame seeds for an extra nutty crunch, this Kimchee Salad is a must-try for lovers of bold, spicy cuisine. It’s a fresh and flavorful way to enjoy the essence of Korean cooking right in your kitchen!
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Recipe Information
Ingredients
- 1 head Napa cabbage
- 1 Carrot
- 1 small Daikon radish
- 4 stalks Green onions
- 2 cloves Garlic
- 2 tablespoons Gochugaru (Korean red pepper flakes)
- 2 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Sesame seeds
- 1 teaspoon Sugar
- 2 tablespoons Salt
- 4 cups Water
Instructions
Cut the Napa cabbage into bite-sized pieces and place them in a large bowl.
Dissolve 2 tablespoons of salt in 4 cups of water and pour over the cabbage. Mix well and let it sit for 20 minutes to soften. Stir occasionally.
While the cabbage is soaking, peel and julienne the carrot and daikon radish. Set aside.
Finely chop the green onions and mince the garlic cloves. Set aside.
In a small bowl, combine the gochugaru, fish sauce, soy sauce, rice vinegar, sesame oil, sesame seeds, and sugar. Mix well to create the spicy dressing.
Drain the cabbage and rinse it thoroughly under cold water to remove excess salt. Squeeze out the excess water and place the cabbage in a large mixing bowl.
Add the julienned carrot, daikon radish, chopped green onions, and minced garlic to the bowl with the cabbage.
Pour the spicy dressing over the vegetables and toss thoroughly to coat evenly.
Taste and adjust seasoning if necessary by adding more fish sauce or a pinch of sugar.
Serve immediately as a fresh salad or refrigerate for 1-2 hours for the flavors to meld together.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 17530 mg | 762% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 27.3 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 822 mg | 63% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2926 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
