Kimchi Salad

This easy and vibrant kimchi salad combines carrots, cucumber, protein-packed edamame, and creamy avocado with a tangy kimchi lime dressing. It comes together quickly in one bowl while also being gut-friendly and nutrient-dense.

Course Appetizer, Salad, Side Dish, Snack

Cuisine Fermented

Diet Vegan, Vegetarian

Prep Time 15

Total Time 15

Servings servings

Calories 187

Author Timothy Pakron

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.

Notes

Make sure that your kimchi is vegan! There are many brands out there that are vegan-friendly but do be on the lookout for shrimp paste or bone broth. You can find kimchi by the refrigerated salad dressings in most grocery stores. Remember, it is fermented and full of probiotics—so it needs to be refrigerated.

If the kimchi you are using is super juicy, I would try to avoid using too much of the juice, as it can make this recipe soggy and that would be upsetting. Look at the image of kimchi in the blog post. It should look like that!

The best cucumbers for this recipe are going to be the mini ones or English cucumbers (the skins of these varieties are very thin and more enjoyable than the waxy variety).

To smash the cucumbers, use a large knife to press down firmly with the flat side of your knife until the cucumbers are smashed down (you will feel it!) and then cut the cucumber it into large, bite-sized chunks. This offers some jagged edges for the dressing to cling to nicely. If this sounds overwhelming, you can simply slice the cucumbers any way you see fit. I'm not going to argue—it's your kitchen.

If you want to defrost the edamame fast, you can pour boiling water over the beans. You just don't want them to be freezing cold when serving the salad, ya know?

Nutrition