10-Minute Tangy Kimchi Cucumber Salad
This crisp, tangy cucumber salad combines probiotic-rich kimchi with sesame oil, rice vinegar, and a hint of soy sauce. Quick to prepare and naturally low in carbs, it’s a light, flavorful side dish perfect for lunch, dinner, or meal prep.
Equipment
- 1 large mixing bowl
- 1 sharp knife
- 1 cutting board
- Measuring Spoons
Ingredients
- 4 kirby cucumbers peeled in strips and thinly sliced
- ½ cup kimchi roughly chopped
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon seasoned rice vinegar or regular rice vinegar with 1/2 tsp maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds optional
- Fresh cilantro for garnish optional
Instructions
- Prepare the Cucumbers: Start by washing your cucumbers thoroughly under cold running water. If using kirby cucumbers, peel them in alternating strips to create an attractive striped pattern while retaining some skin for texture and nutrients. Slice the cucumbers into thin, even rounds—aiming for about 1/8 inch thick—to ensure every piece absorbs the flavors of the dressing. If you prefer a firmer texture, sprinkle lightly with salt and let them sit for 5–10 minutes, then gently pat dry with a paper towel.
- Chop the Kimchi: Take your pre-fermented kimchi and roughly chop it into bite-sized pieces. Avoid over-chopping; you want the kimchi to retain some texture for contrast with the crisp cucumbers. The kimchi will bring a slightly spicy, tangy, and umami-rich flavor that elevates the freshness of the cucumbers.
- Measure and Mix the Dressing: In a small bowl or directly in your mixing bowl, combine 2 tablespoons of low-sodium soy sauce, 1 tablespoon of seasoned rice vinegar (or a mild vinegar substitute plus a tiny splash of maple syrup if needed), and 1 tablespoon of sesame oil. Whisk or stir gently until fully blended. This dressing provides a balanced mix of salty, tangy, and nutty notes that enhance the salad without overpowering it.
- Combine Cucumbers and Kimchi: Place the sliced cucumbers in a large mixing bowl. Add the chopped kimchi on top. Using a gentle folding motion with a spatula or salad tongs, mix the cucumbers and kimchi together. This method prevents the cucumbers from breaking while ensuring the kimchi flavors are evenly distributed.
- Add the Dressing: Pour the prepared dressing evenly over the cucumber and kimchi mixture. Toss carefully but thoroughly to ensure each cucumber slice is lightly coated. Take care not to overmix, which can release too much water from the cucumbers and make the salad watery.
- Garnish and Add Finishing Touches: If using sesame seeds, sprinkle 1 tablespoon over the top for added crunch and visual appeal. For a fresh herbal note, add a small handful of roughly chopped cilantro. These garnishes are optional but enhance both flavor and presentation.
- Taste and Adjust Seasoning: Before serving, taste the salad. If you prefer more tang, add a splash of rice vinegar; for saltiness, a few extra drops of soy sauce will do. Mixing gently ensures the adjustments are evenly incorporated.
- Serve Immediately or Chill: This salad is best served fresh, immediately after tossing, when cucumbers are crisp and flavors vibrant. If you plan to prepare in advance, store in an airtight container in the refrigerator for up to one day. To prevent wateriness, do not add the dressing until just before serving if you are refrigerating the cucumbers for longer.
Notes
- Use fresh, firm cucumbers for the best crunch; kirby or Persian cucumbers are ideal.
- If your cucumbers release too much water, lightly salt them and let them rest for 5–10 minutes, then pat dry.
- Kimchi adds natural tang and spice—feel free to adjust the amount based on your heat preference.
- Substitutions for seasoned rice vinegar can include regular rice vinegar plus a small splash of maple syrup or honey to maintain balance.
- Garnishes like sesame seeds and cilantro are optional but elevate both flavor and presentation.
