Are you looking for a quick, healthy, and incredibly flavorful side dish that will elevate any meal? Look no further! This kimchi cucumber salad is the perfect answer. It’s a vibrant mix of crunchy cucumbers, spicy kimchi, and a tangy, umami-rich dressing, all coming together in a symphony of deliciousness. Perfect as a side with grilled meats, a light lunch, or even a healthy snack, this recipe is sure to become a new favorite in your kitchen. It’s one of those easy recipes that's surprisingly satisfying and impressive.
Ingredients:
- 2 medium cucumbers, thinly sliced
- 1 cup kimchi, roughly chopped (adjust to your spice preference)
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon sesame oil
- 1 tablespoon sugar (or honey for a milder sweetness)
- 1 teaspoon minced garlic
- 1/2 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes (optional, for extra heat)
- Sesame seeds, for garnish (optional)
- Chopped green onions, for garnish (optional)
Instructions:
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Prepare the Cucumbers: Thinly slice the cucumbers. You can use a mandoline slicer for perfectly even slices, or simply use a sharp knife. To remove excess water, you can gently salt the cucumbers and let them sit in a colander for about 10-15 minutes. This helps prevent a watery salad. Pat them dry with a paper towel afterwards.
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Make the Dressing: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar (or honey), minced garlic, grated ginger, and red pepper flakes (if using).
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Combine: In a large bowl, gently toss the sliced cucumbers and chopped kimchi with the dressing. Make sure all the cucumbers are evenly coated.
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Chill & Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for developing the best taste. Serve chilled and garnish with sesame seeds and chopped green onions, if desired.
Cooking Tips for the Best Kimchi Cucumber Salad:
- Cucumber Variety: English cucumbers or Persian cucumbers work particularly well in this recipe due to their thinner skins and fewer seeds.
- Kimchi Choice: Use your favorite kimchi! The spicier the kimchi, the spicier the salad will be. Adjust the amount to your liking.
- Salt the Cucumbers: Salting the cucumbers is key to drawing out excess moisture and preventing a watery salad. Don't skip this step!
- Adjust Seasoning: Taste the dressing and adjust the seasoning to your preference. You might want more vinegar for extra tang, or more sugar for sweetness.
Delicious Variations:
- Add Protein: Grilled chicken or tofu would add a protein boost to make this a complete meal.
- Add Crunch: Toasted sesame seeds, chopped peanuts, or even crispy wonton strips add a satisfying crunch.
- Spice it Up: Add a pinch of gochugaru (Korean chili flakes) for extra heat.
- Make it Vegan: Use agave nectar or maple syrup instead of honey for a vegan-friendly version.
Nutritional Information (per serving, approximate):
This information is approximate and will vary depending on the specific ingredients used.
- Calories: Approximately 100-150
- Protein: 3-5g
- Carbohydrates: 15-20g
- Fat: 5-7g
This kimchi cucumber salad is a simple yet delicious addition to your repertoire of healthy meals and quick dinner ideas. It's perfect for those busy weeknights when you crave a flavorful and refreshing dish without spending hours in the kitchen. Enjoy the homemade cooking experience and savor the taste of this amazing best recipe!