Description
A crisp, tangy, and spicy Korean-inspired salad that combines fresh cucumber with bold kimchi and nutty sesame seeds. Perfect as a refreshing side or a vegan dish to pair with rice bowls or grilled meals.
Ingredients
1/2 English cucumber, sliced into half moons
A 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
- In a medium-sized non-reactive bowl, combine cucumber, red onion, rice vinegar, salt, and black pepper.
- Add chopped kimchi and toasted sesame seeds to the bowl.
- Stir until all ingredients are evenly combined.
- Refrigerate for at least 1–2 hours to allow the flavors to meld.
- Serve chilled as a side dish or as part of a rice bowl.
Notes
Add sliced radishes for extra crunch.
Mix in a teaspoon of gochugaru for more heat.
Use seasoned kimchi for a saltier, more flavorful twist.
Drizzle with sesame oil for additional aroma.
Include shredded carrots or bell peppers for color and texture.
Store in an airtight container in the fridge for up to 3–4 days.
Stir gently before serving if cucumbers have released liquid.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 35
- Sugar: 1g
- Sodium: 180mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
