Kimchi Salad

Name: Kimchi Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb napa cabbage, chopped; 3 stalks scallions, sliced; 2 tbsp Korean chili flakes; 1 tbsp fish sauce; 3 garlic cloves, minced; 1 tsp fresh ginger, grated; 1 tbsp sugar; 1 tbsp toasted sesame oil; 1 tsp toasted sesame seeds

A fresh Korean geotjeori salad with crisp cabbage tossed in a spicy, savory garlic and chili dressing.

15 minEasyServes 465 cal/serving

KoreanSaladNo-CookPescatarianLow CarbGluten-FreeNut-FreeDairy-FreeEgg-FreePork-FreeCorn-Free

Ingredients

1 lb napa cabbage, chopped
3 stalks scallions, sliced
2 tbsp Korean chili flakes
1 tbsp fish sauce
3 garlic cloves, minced
1 tsp fresh ginger, grated
1 tbsp sugar
1 tbsp toasted sesame oil
1 tsp toasted sesame seeds

Instructions

1

Whisk 2 tbsp Korean chili flakes, 1 tbsp fish sauce, 3 minced garlic cloves, 1 tsp grated fresh ginger, 1 tbsp sugar, and 1 tbsp toasted sesame oil together in a large bowl.
2

Add 1 lb chopped napa cabbage and 3 stalks sliced scallions to the dressing bowl.
3

Toss everything gently until the leaves are completely coated.
4

Sprinkle with 1 tsp toasted sesame seeds and serve immediately.

Questions

How long does Kimchi Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Kimchi Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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