This kimchi salad with tuna and homemade Asian dressing is an easy, unique and delicious recipe. It just takes a quick chop of the vegetables, a mix with the tuna, kimchi and tangy dressing, and your salad is ready!
In a small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, gochujang paste, sesame oil and sugar. Reserve.
Add all of the salad ingredients to a large bowl or divide evenly between 4 individual bowls.
Drizzle with the dressing or serve it on the side.
Sprinkle with black sesame seeds. Serve!
Notes
Nutrition information does not include the dressing because the amount each person uses will vary. It contains approximately 68 calories and 4.4g of fat per tablespoon based on online nutrition calculators.
You can use a colander or fine mesh strainer to drain the kimchi. Reserve the kimchi brine for other recipes!
If you are making this salad ahead of time, keep the dressing and the ingredients that are moist (tuna, cucumber, kimchi) separate from the lettuce. It is best eaten on the day of preparation.
Leftover dressing can be stored in the refrigerator in an airtight container, jar or squeeze bottle for 1 to 2 months.