Crispy Cucumber and Napa Cabbage Kimchi Salad
Easy Cucumber Napa Cabbage Kimchi Salad for Lunchboxes
A refreshing and mild kimchi salad, less sweet and sour, but wonderfully fresh and clean. Perfect for a side dish!
Main Ingredients- 4 heads of Napa cabbage
- 1 cucumber
Seasoning- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp salt
- 1 Tbsp sesame oil
- A little minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp salt
- 1 Tbsp sesame oil
- A little minced garlic
Cooking Instructions
Step 1
First, thoroughly wash the Napa cabbage, trim the tough ends, and cut the tender leaves into bite-sized pieces, about 3-4 cm long. Wash the cucumber under running water, trim off both ends, halve it lengthwise, and then slice it into 0.5 cm thick pieces. If the cucumber has many seeds, you can scoop them out lightly.
Step 2
Next, let’s prepare the seasoning. In a small bowl, combine 1 Tbsp of gochugaru, 1 tsp of salt, 1 Tbsp of sesame oil, and a small amount of minced garlic. Mix them well to create the dressing. Adjust the amount of garlic according to your preference, as too much can make it overpowering.
Step 3
In a large mixing bowl, add the sliced cucumber first. Pour about half of the prepared seasoning over the cucumber and gently toss to coat. This step helps to lightly pickle the cucumber, enhancing its crispiness.
Step 4
Once the cucumber is lightly coated with the seasoning, add the prepared Napa cabbage to the bowl. Pour the remaining seasoning over the cabbage and cucumber mixture.
Step 5
Gently toss everything together with your hands to ensure the seasoning is evenly distributed over both the Napa cabbage and the cucumber. Be careful not to overmix or mash the vegetables; gently lift and fold them instead. This will result in a fresh and delicious cucumber and Napa cabbage kimchi salad. You can enjoy it immediately, or chill it in the refrigerator for a cool, refreshing taste.
