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Quick and Easy Kimchi Salad

Rated as 4.25 out of 5 Stars
21

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

55 m servings 92
Original recipe yields 6 servings (3 cups)

Directions

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  1. Combine cabbage and rock salt together in a bowl. Let stand 15 minutes, stirring often. Rinse lightly and drain.
  2. 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.

Footnotes

  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.

Nutrition Facts


Per Serving: 92 calories; 5.8 10 1.7 0 4736 Full nutrition

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Reviews

Read all reviews 7
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

So easy and delicious! Took me all of five minutes to make this (not counting the 15 minutes of waiting for the salted cabbage to "wilt"). Other reviewers found it too salty, but I didn't. Perha...

Most helpful critical review

This is a tasty cole slaw but I needed to adjust the salt. I halved the initial soaking salt and completely left out the salt at the end. I used tahini for the ground sesame seeds. I wouldn't ca...

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So easy and delicious! Took me all of five minutes to make this (not counting the 15 minutes of waiting for the salted cabbage to "wilt"). Other reviewers found it too salty, but I didn't. Perha...

This is a tasty cole slaw but I needed to adjust the salt. I halved the initial soaking salt and completely left out the salt at the end. I used tahini for the ground sesame seeds. I wouldn't ca...

I made this to go on some Kalbi-style beef cheek tacos and it was delicious. I used half a head of cabbage and one julienned cucumber (along with the carrot). I made it spicier by adding red pep...

We love this! Changes I make are less vegetable oil, using rice vinegar, and lots more spice (fresh peppers if I have some around otherwise frozen or dried)

This was pretty good. I omitted the first step because I don't like anything too salty. It definitely has a kick to it and seemed spicier the next day!

I'm not a fan of Asian food but I am trying to open my self to new things and this was actually pretty good. Great spice and not to overpowering

This was good, but we all agreed that it was too salty! Next time, I will def cut back on the rock salt. Other than that, this was tasty, but it doesn't taste like kimchi. I would probably make...