Serves 4
610 min
Refreshing Cucumber Kimchi Salad
Recipe GLPRfc791bf56f32da
A bright, spicy Korean-inspired salad featuring crisp cucumber slices tossed with tender cabbage, aromatic garlic and ginger, and a tangy rice vinegar dressing infused with gochugaru heat. This quick-to-prepare dish develops even more flavor as it sits in the refrigerator, making it perfect for meal prep or as a zesty side dish. Serve chilled with an extra pinch of spice for those who enjoy more heat.
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Ingredients
2 English cucumbers or 4 small pickling cucumbers
1 cup white cabbage, sliced thin
3 scallions, chopped
2 cloves garlic, minced
1 (2-inch) piece ginger, peeled and chopped
½ teaspoon fish sauce
3 tablespoons rice vinegar
2 teaspoons sugar
1 teaspoon gochugaru powder (Korean red chili powder), plus more for serving
1 teaspoon salt
Directions
Slice the English cucumbers in half lengthwise. Cut each half crosswise into thin half-moon slices approximately 1/8 inch thick.
In a large mixing bowl, combine the sliced cucumbers, shredded white cabbage, chopped scallions, minced garlic, and chopped ginger.
Add the fish sauce, rice vinegar, sugar, gochugaru powder, and salt to the bowl. Stir everything together until the ingredients are evenly coated with the dressing.
Transfer the cucumber kimchi salad to a covered container and refrigerate for at least 12 hours, allowing the flavors to develop and intensify.
Before serving, taste and adjust seasonings as needed. Sprinkle with additional gochugaru powder if you prefer extra heat and spice.
