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–+ servings
Kimchi Cucumber Salad

Kimchi Cucumber Salad

Flavorful Eats
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!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 0 minutes
Refrigerate 1 hour
Total Time 1 hour 5 minutes
Course Salad, Side Dish
Cuisine Korean
Servings 4

Equipment

  • Non-reactive bowl

Ingredients
  

  • 1/2 English cucumber sliced into half moons
  • Little less than 1/4 cup thinly sliced red onion
  • 2 tbsp rice vinegar
  • pinch of salt
  • several grinds of fresh black pepper
  • 1/3 cup + 1 tbsp chopped kimchi
  • 1/2 tsp toasted sesame seeds

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!
Keyword Cucumber, Kimchi, Vegan, Vegetables, Vegetarian
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