Kimchi Cucumber Salad
User Reviews
5
6 reviews
Excellent
Kimchi Cucumber Salad
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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!
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Ingredients
- 1/2 English cucumber sliced into half moons
- red onion thinly sliced, little less than 1/4 cup
- 2 tbsp rice vinegar
- pinch salt
- black pepper several grinds, fresh
- 1/3 cup kimchi chopped, 1 tablespoon
- 1/2 tsp sesame seeds toasted
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 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.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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