Crispy Cabbage and Cucumber Kimchi Salad (Super Easy Recipe)
Enjoy the incredibly crisp texture of this simple cabbage and cucumber kimchi salad – it’s so easy to make!
This recipe uses tablespoon measurements for ultimate simplicity. Anyone can follow along and make a delicious dish.
Main Ingredients
- 1 cucumber
- 1/4 head of cabbage
Seasoning Ingredients
- 5 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp oligosaccharide (or corn syrup/honey)
- 1 Tbsp minced garlic
- A pinch of sesame seeds
- 5 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp oligosaccharide (or corn syrup/honey)
- 1 Tbsp minced garlic
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, let’s make the dressing, the heart of this delicious kimchi salad. In a bowl, combine 5 tablespoons of gochugaru, 4 tablespoons of fish sauce, 2 tablespoons of oligosaccharide for sweetness, and 1 tablespoon of minced garlic. Mix them well. Making the dressing in advance allows the flavors to meld beautifully.
Step 2
Now, it’s time to prepare the vegetables. Wash the cucumber thoroughly, trim off the ends, and slice it into bite-sized pieces, like half-moons. Avoid slicing it too thinly to maintain its crunch. For the cabbage, remove the core and cut it into pieces about 2-3 cm in size. Keeping the pieces relatively large is key to preserving that delightful crispness.
Step 3
Add the prepared cabbage and cucumber to the bowl with the dressing. Make sure to coat all the vegetables evenly with the seasoning for the best flavor.
Step 4
Gently mix everything together with your hands, as if massaging the vegetables. Ensure the dressing is distributed evenly. Finally, sprinkle a pinch of sesame seeds over the top for an extra nutty aroma. This salad is delicious right away, but chilling it in the refrigerator for a short while will enhance its refreshing crispness even further!
