Kimchi and Cucumber Salad recipe - ingredients, nutrition and when to eat it
This lightly seasoned side dish pairs the tangy, spicy flavor of kimchi with the cool crunch of cucumber.
This lightly seasoned side dish pairs the tangy, spicy flavor of kimchi with the cool crunch of cucumber. It makes a refreshing addition to a lunch or dinner with meat or rice.
Side dishes · 10 minutes to cook
Nutrition (per 173.8g serving): 70.1 kcal · protein 3g · carbohydrate 8g · fat 3.3g · sodium 388.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Mix just before serving, before the cucumber releases too much water.
Tips: If the kimchi is too salty or sour, gently squeeze out some of the liquid before adding it.
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Ingredients (1 serving)
- Cucumber — 0.5 pc
- Napa cabbage kimchi — 0.5 cup
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp