Description
A refreshing and crunchy salad that combines the crispness of cucumbers with the tangy flavor of kimchi, perfect for a light meal or side dish.
Ingredients
Scale
- 2 large cucumbers, sliced
- 1 cup kimchi, chopped
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon chili flakes (adjust to taste)
- 1 tablespoon sesame seeds
- 2 green onions, chopped
Instructions
- In a large bowl, combine the sliced cucumbers and chopped kimchi.
- In a separate small bowl, whisk together the sesame oil, rice vinegar, soy sauce, and chili flakes.
- Pour the dressing over the cucumber and kimchi mixture and toss to combine.
- Sprinkle sesame seeds and chopped green onions on top before serving.
- Serve immediately or refrigerate for 30 minutes to enhance the flavors.
Notes
- Adjust the amount of chili flakes based on your spice preference.
- This salad can be made a few hours in advance for better flavor.
- For added crunch, consider adding sliced radishes or carrots.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Spicy Cucumber Salad, Kimchi Salad, Korean Salad, Vegan Salad