Kimchi Salad

This kimchi salad is an easy and unique recipe. It may sound like an odd combination, but the fish, the array of mixed vegetables and the homemade dressing makes this salad delicious. It just takes some chopping of the vegetables, a mix with the tuna, kimchi and tangy dressing, and your salad is ready in 10 minutes!

Why You Will Love This Recipe

• It's quick, easy and tastes amazing and who doesn't love that?
• Kimchi happens to go great with seafood, which is why I added tuna to this salad. I also pair kimchi with seafood in my kimchi shrimp stir fry, which is equally delicious.
• As long as you store the dressing separate from the kimchi salad, this makes a great on-the-go lunch idea!
• The extra dressing can be used for other salads.

Kimchi Salad Ingredients

• Korean kimchi - You can buy kimchi from most grocery stores, Asian specialty stores, farmers' markets or make homemade kimchi. If you make it yourself, you control how spicy it is.
• canned solid white tuna (albacore) - Solid white tuna, also known as albacore tuna, comes in larger pieces instead of chunks or shredded, giving you a bigger bite. It has a mild flavor, making it an excellent accompaniment to the tangy, flavorful kimchi.
• gochujang paste - The gochujang paste gives the dressing a unique touch so I really recommend making sure you have some on hand for this recipe. I always have this dressing on hand in my fridge.
• mixed greens - This might also be labeled as spring mix in the grocery store and can be a mixture of arugula, baby romaine, spinach, Swiss chard etc.
• black sesame seeds - You can use white sesame seeds if you prefer but it's my personal preference.
• cucumber - Cucumber adds freshness and a bit of crunch to the salad.
• rice vinegar - It can also be called rice wine vinegar.

*Check recipe card for ingredient amounts.

How to Make it

Step #1. Make the dressing. In a small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, gochujang paste, sesame oil and sugar. Reserve.

Step #2. Combine kimchi salad ingredients. Add all of the salad ingredients to a large bowl or divide evenly between 4 individual bowls.

Step #5. Serve! Serve the kimchi salad immediately.

Storage Tips

• Keep fresh and cool. When it comes to storing your kimchi salad, there are a few important steps to follow. One of them is to make sure certain ingredients, like the mixed greens, are kept fresh, cool and are not crushed by other items.
• Keep your ingredients dry to stop them from breaking down faster and becoming soggy, especially the greens. That also means keeping moist ingredients like your dressing and kimchi separate from your salad until serving.
• Paper towel trick. Another trick is to keep the salad in the fridge with a paper towel in the container. The paper towel will absorb the moisture, and the fridge will keep the ingredients at an ideal temperature. This will allow you to have all of the ingredients ready in the fridge ahead of time, so you can quickly whip up this kimchi salad come lunch or dinner.
• The dressing can be made in advance as it can last for up to 1 to 2 weeks in the fridge.

What to Serve With Kimchi Salad

• With the tang from the kimchi and the dressing, I recommend a sweet side of fresh fruit like grapes and pineapples.
• If you want something more filling, bread is a classic choice or you could add some quinoa to the salad.
• There is also the classic salad and soup combo, but to keep with the Asian theme, you can serve yourself a bowl of kimchi and tofu soup.
• As for drinks, a Moscow mule recipe goes particularly well with Asian salads.

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