Kimchi Salad Aka Quick Kimchi
Transform your mealtime with the bold flavors of Kimchi Salad, also known as Quick Kimchi—a speedy and simplified version of the beloved Korean classic. This vibrant, no-fermentation recipe features crisp Napa cabbage, julienned carrots, and fresh green onions tossed in a fiery, umami-packed dressing made with gochugaru (Korean red pepper flakes), garlic, ginger, fish sauce, and toasted sesame oil. Perfect as a side dish or a zesty addition to any meal, this salad comes together in just 20 minutes and delivers all the tangy, spicy, and savory notes of traditional kimchi without the wait. Garnished with sesame seeds for added nuttiness, this quick fix is a must-try for Korean food enthusiasts and spice lovers alike.
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Recipe Information
Ingredients
- 1 small head Napa cabbage
- 1 medium Carrot
- 3 stalks Green onion
- 1 tablespoon Sea salt
- 1 teaspoon Granulated sugar
- 2 tablespoons Gochugaru (Korean red pepper flakes)
- 3 cloves Garlic
- 1 teaspoon Ginger
- 1 tablespoon Fish sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Toasted sesame oil
- 1 teaspoon Sesame seeds
Instructions
Remove any damaged outer leaves from the Napa cabbage. Cut the cabbage into bite-sized pieces, roughly 1-inch squares, and place them into a large mixing bowl.
Sprinkle the cabbage with the sea salt, tossing well to ensure even distribution. Let it sit for 10 minutes to draw out excess water.
While the cabbage sits, peel and julienne the carrot into thin matchsticks. Chop the green onions into 1-inch pieces, and set both aside.
After 10 minutes, rinse the cabbage thoroughly in cold water to remove the excess salt, then drain well. Pat the cabbage dry with a clean kitchen towel or paper towels.
In a small bowl, prepare the dressing by combining gochugaru, minced garlic, grated ginger, sugar, fish sauce, rice vinegar, and toasted sesame oil. Mix well to form a paste.
In a large mixing bowl, combine the drained cabbage, julienned carrot, chopped green onion, and the dressing paste. Toss everything together thoroughly until all the vegetables are evenly coated.
Sprinkle the sesame seeds over the salad and give it a final mix.
Serve immediately as a fresh kimchi salad, or let it sit in the refrigerator for up to 1 hour to allow the flavors to develop further.
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8316 mg | 362% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 17.2 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1513 mg | 32% | |
*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.
