Kimchi and Seaweed Salad recipe - ingredients, nutrition and when to eat it
Kimchi and Seaweed Salad is a side dish made by tossing soaked seaweed with finely chopped kimchi and a tangy dressing.
Kimchi and Seaweed Salad is a side dish made by tossing soaked seaweed with finely chopped kimchi and a tangy dressing. The tender seaweed pairs with the kimchi’s crunch and fresh flavor, making it a nice addition to a rice meal.
Side dishes · 15 minutes to cook
Nutrition (per 77.5g serving): 76 kcal · protein 2.5g · carbohydrate 7.9g · fat 4.1g · sodium 544.3mg
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: Squeeze the seaweed dry well so the dressing doesn’t get watered down.
Tips: Taste the kimchi first, then adjust the vinegar and sugar to balance its saltiness and tang.
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Ingredients (1 serving)
- Dried Seaweed — 5 g
- Napa Cabbage Kimchi — 50 g
- Vinegar — 1 Tbsp
- Sesame Oil — 0.5 tsp
- Whole Sesame Seeds — 1 tsp
- Sugar — 0.5 tsp