Kimchi Salad
This vibrant and refreshing kimchi salad is a total feel-good recipe. A simple yet incredibly delicious dressing is created from tangy kimchi, savory tamari, and bright lime juice. This is tossed with crunchy carrots, juicy cucumbers, protein-packed edamame, and creamy avocado chunks. Once mixed together, you are left with a filling and wholesome salad that is full of great texture and flavor while also being gut-friendly and beautifully nutrient-dense.
KIMCHI SALAD INSPIRATION
This recipe came about after a recent trip to LA. During my trip, I had a fantastic smashed cucumber salad at Men & Beasts (a lovely vegan restaurant that I highly recommend!). After returning from my trip (and eating so much airport food which is usually dry and lacking fresh ingredients), I opened the fridge in the hopes to find vegetables. Upon inspection, I found a jar of Mother in Law’s vegan kimchi and it hit the spot greatly. (In short, kimchi is a fermented Korean staple, usually made from salted cabbage combined with ingredients like onions, garlic, and Korean chili flakes.) Then my brain went into full creative mode and I imagined a salad combining the smashed cucumbers with kimchi, in addition to carrots for a sweet crunch.
Next, I had a flashback of a delightful salad I used to enjoy at one of my favorite vegan restaurants in NYC, Angelica Kitchen (RIP!). They offered an avocado kimchi salad with baby spinach that I loved. I remember the combination of ripe avocado combined with the house-made zesty kimchi being particularly notable. And that’s how this salad was born. Now you know how my brain works!
KIMCHI SALAD OPTIONAL ADD-INS
The base of this salad is solid and amazing on its own. BUT—I did want to offer a few additional add-ins that can make this kimchi salad super special. Don’t feel too much pressure to break the bank buying these extra ingredients but if you do have them lying around (or if you feel like investing in them), they do make the salad pop.
Fresh Cilantro– This herb offers a nice, refreshing lift to the bold flavors in the kimchi salad. You could also use chives or scallions but cilantro is my go-to.
Chili Crisp– A jar of chili crisp in the fridge is a major secret weapon. One spoonful offers a gorgeous savory and spicy hit of flavor and texture. This kimchi salad is basically begging for it.
Toasted Sesame Seeds– Again, this is not necessary but if you have them, you’d be the silliest thing not to use them here.
Tender Greens– I think spinach or arugula work really well here, but massaged kale would be nice, too. This just adds some body and more texture to the salad. But if you don’t have any, please don’t feel like you need to run to the store to get some. Relax.
Red Pepper Flakes– Depending on the kimchi used, this salad may already have a good kick of heat to it. But if you are craving more spiciness, red pepper flakes are very welcome and encouraged.
ENJOY THIS KIMCHI SALAD
To make this salad, it is super simple. Mix the dressing together into a large bowl, add the vegetables, toss to combine, and enjoy! It comes together so quickly and makes you feel so great, I’m not sure why you wouldn’t try it out, if I’m being honest. And if you have never had kimchi before, this would be the perfect place to start—promise. Below are some answers to a few additional questions you may have, followed by other recipes to try. Enjoy my friends and please let me know if you try it. Happy cooking!
-Timothy
If you don’t like kimchi, you can absolutely use your favorite sauerkraut. If so, I would add some additional seasonings like garlic powder and red pepper flakes to replace the flavor that the kimchi offers.
So I prefer to make this salad right before serving and because it comes together so quickly, that’s going to be my best advice. That said, you could prep everything, excluding the avocado, in advance and then assemble everything quickly when ready to serve to help you save time.
To make this more of a complete meal, try serving this kimchi salad with my Baked Tofu and Easy Baked Rice to make a hearty bowl. Yum!
IF YOU LIKE THIS RECIPE, TRY THESE:
Kimchi Salad
Ingredients
- 1 cup kimchi, see notes
- 1 small lime, halved
- 1 tablespoon tamari, or soy sauce if you are not gluten free
- ½ tablespoon toasted sesame seed oil
- Pinch sea salt
- Few cracks black pepper
- 1 avocado, cut into bite-sized chunks
- 6 ounces frozen shelled edamame, defrosted
- 3-4 medium carrots, peeled and julienned (or shredded)
- ½ pound mini cucumbers, smashed and cut into bite-sized chunks, see notes
Optional add-ins:
- Big handful cilantro, roughly chopped
- Big spoonful chili crisp, your favorite brand
- Toasted sesame seeds
- Red pepper flakes
- Big handful tender greens, like spinach or arugula
Instructions
- Make the dressing: In a large bowl, add the kimchi. Using kitchen shears, cut the kimchi into bite-sized pieces. Then add the lime juice, tamari, toasted sesame seed oil, salt, and pepper. Mix well and set aside.
- Add the vegetables: To the bowl of dressing, add the avocado, edamame, carrot, and cucumber. If using any of the optional add-ins, now would be the time to add them, as well. Gently toss to combine.
- Garnish and serve: Give the salad a taste and add more salt and pepper, if needed. Transfer to serving bowls, garnish with more toasted sesame seeds, and enjoy.
In a globally connected world, where an exotic staple like kimchi can be locally sourced at your farmers markets, what makes a dish truly Mississippian?
Idk about that, but Timothy makes it delicious and this recipe is no exception. Exceptional food. Make it!
Thank you! I appreciate these kind words.