Quick And Easy Kimchi Salad Recipe

Cooking Directions

• STEP 1.In a large bowl, combine shredded cabbage, chopped kimchi, and sliced green onions.
• STEP 2.In a separate small bowl, whisk together rice vinegar, soy sauce, sesame oil, and honey.
• STEP 3.Pour the dressing over the cabbage mixture and toss until well coated.
• STEP 4.Let the salad sit for at least 10 minutes to allow the flavors to meld together.
• STEP 5.Serve the kimchi salad chilled and garnish with sesame seeds, if desired.

Cooking Tips

• Adjust the amount of kimchi according to your spice preference.
• For extra crunch, add some julienned carrots or radishes to the salad.
• Make sure to use fresh and crisp cabbage for the best texture.

Storage and Serving

• Leftover kimchi salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve the salad as a side dish with Korean BBQ, grilled meats, or rice dishes.
• You can also use the kimchi salad as a topping for tacos, sandwiches, or wraps.