Kimchee Salad Recipes

QUICK AND EASY KIMCHI SALAD

Quick and Easy Kimchi Salad image

Spicy salad, goes great with Oven Kahlua Pig. The longer it sits in the refrigerator, the bolder the flavor gets.

Provided by Heather Johnson Carpenter

Categories Side Dish Vegetables Carrots

Time 55m

Yield 6

Number Of Ingredients 10

Ingredients

1 small head cabbage, shredded
¼ cup rock salt
1 small carrot, cut into thin strips
3 tablespoons vinegar
2 tablespoons vegetable oil
1 tablespoon white sugar, or to taste
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds, ground
½ teaspoon cayenne pepper, or to taste
¼ teaspoon salt

Steps:

Combine cabbage and rock salt together in a bowl. Let stand 15 minutes, stirring often. Rinse lightly and drain.
Mix cabbage, carrot, vinegar, vegetable oil, sugar, sesame oil, sesame seeds, cayenne pepper, and salt together in a bowl. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 92 calories, Carbohydrate 10 g, Fat 5.8 g, Fiber 3.3 g, Protein 1.7 g, SaturatedFat 0.9 g, Sodium 4736.4 mg, Sugar 6.3 g

KIMCHEE SALAD

Kimchee Salad image

This is great for potlucks or barbecues - so much more flavorful than regular coleslaw. The original recipe is from Bobby Flay but I changed it a bit. Note: the farther in advance you make this, the better it gets!

Provided by FLKeysJen

Categories Asian

Time P2DT20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 head cabbage, finely shredded (Napa is best)
4 green onions, thinly sliced
1/4 cup rice vinegar
1 tablespoon soy sauce
2 tablespoons fresh ginger, peeled and chopped
4 garlic cloves, chopped
1 carrot, shredded
1/8 cup red chili pepper flakes (more if you dare)
1 tablespoon sugar
1/4 cup sesame oil
salt & freshly ground black pepper

Steps:

Place cabbage, carrot and green onions in a large bowl.
In a blender, combine vinegar, soy sauce, ginger, garlic, chili flakes, and sugar, blending until smooth. With the motor running, slowly add the oil. Season with salt and pepper, to taste.
Pour the dressing over the cabbage and gently toss.
Cover and refrigerate for 2 to 3 days before serving to let the cabbage wilt and the flavors meld.

Nutrition Facts : Calories 110.8, Fat 7.3, SaturatedFat 1.1, Sodium 186.8, Carbohydrate 11.3, Fiber 4, Sugar 6, Protein 2.3

KIMCHI POTATO SALAD

Kimchi Potato Salad image

Being half Korean, I am always looking for ways to fuse my love of kimchi into pretty much anything that I make. After making this potato salad, I HAD to write this one down. It was fabulous. This recipe is a smaller batch recipe since I assumed most of my friends coming over do not have the same taste for kimchi as I do. This is such an easy recipe to manipulate according to taste and spice level. I used a potato medley from Costco that had small purple potatoes, yukons, and red potatoes.

Provided by janice.omalley

Categories Potato

Time 20m

Yield 2 1/2-3 cups, 2-3 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs baby gourmet potato blend
2 tablespoons apple cider vinegar, divided
1/4-1/2 cup cabbage kimchi
1 whole green onion, sliced thinly
2 tablespoons cilantro, chopped
1 raw carrot, shredded
3/4 cup mayonnaise
1 tablespoon sugar
1/2 teaspoon salt
1/2 tablespoon korean red pepper paste (gochujang)

Steps:

Put potatoes in a pot of cold water and a handful of salt. Boil roughly 15-18 minutes. (Do not over boil or it will fall apart)
Rinse with cold water so that you can cut the potatoes in half without burning your fingers. Cut potatoes in half and then pour 1 1/2 Tbsp of apple cider vinegar. Set aside.
In a small bowl, mix together the mayo, sugar, salt, gochujang, and remaining 1/2 Tbsp of apple cider vinegar.
In a large bowl, add the shredded carrot (you can use the large cheese grater setting), sliced green onion, and chopped cilantro.
Add the mayo dressing and the potatoes to the large bowl and mix gently. Refrigerate, then enjoy.

KIMCHI TUNA SALAD

Kimchi Tuna Salad image

Kimchi and canned tuna make a popular combination in Korean cooking. These two pantry staples are found together in a number of dishes like kimchi jjigae and kimbap, and here they are the basis of a lively, fortifying salad. Combine them with fresh ginger and celery for crunch (or an equal amount of other crunchy vegetables, like thinly sliced sugar snap or snow peas, radishes, carrot, cabbage or fennel). The dressing is made using the spicy liquid from the kimchi jar, rice wine vinegar and sesame oil, but because each jar of kimchi is different, you may want to tweak the seasonings to taste. Eat the salad on its own; with gim, or seaweed, as a hand roll; or with something starchy to balance the punch, like a burger bun, rice, boiled potatoes, soba or ramen noodles.

Provided by Ali Slagle

Categories dinner, lunch, quick, weekday, salads and dressings, main course

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 (16-ounce) jar cabbage kimchi, including juice
2 tablespoons unseasoned rice wine vinegar, plus more to taste (or lemon or lime juice or 1 tablespoon fish sauce)
3 teaspoons toasted sesame oil, plus more to taste
10 to 12 ounces canned tuna (preferably oil-packed), drained
6 celery stalks, thinly sliced crosswise (about 2 cups)
1 (2-inch) piece fresh ginger, peeled and thinly sliced into less than 1/4-inch-thick matchsticks
Mayonnaise (optional)
Red-pepper flakes, gochugaru or sambal oelek (optional)
1 tablespoon toasted sesame seeds or furikake (optional)

Steps:

Place a colander in a medium bowl and drain the kimchi. Coarsely chop the kimchi; you should have about 2 cups.
To the medium bowl with the kimchi juice, add the rice wine vinegar and sesame oil; stir to combine. Stir in the tuna and celery, breaking up the tuna into large chunks.
Add the chopped kimchi and ginger, and stir to combine. Because each batch of kimchi tastes different, it's important to taste and adjust seasonings. If it needs more tang, add more rice wine vinegar. If it's too intense, add more oil or even mayonnaise. If you want it spicier, add red-pepper flakes, gochugaru or sambal.
Serve with a sprinkle of sesame seeds, if desired. The salad keeps in the refrigerator for up to 3 days.

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