kimchi salad

Crunchy cabbage, bouncy noodles, and spicy kimchi combine to make this hearty and tasty salad! It's also vegan, gluten-free, and ready in 20 minutes. 

Cooked Ramen Noodle Salad with Kimchi 

ramen noodles, gluten-free

Napa cabbage, finely chopped (about 6 cups)

carrots,

green onions, thinly sliced

kimchi, roughly chopped

low-sodium tamari

sesame oil or 2 tablespoons tahini

sesame seeds

Bring a large pot of water to a boil and cook the ramen noodles according to their package instructions. Drain and rinse the noodles with cold water, to prevent them from sticking.

In the meantime, wash and prep the carrots, green onions, kimchi, and garlic. Thinly slice the green portion of the Napa cabbage, reserving the tougher white portion to use in soups, stews, or stir frys.

Add the garlic, tamari, and sesame oil or tahini to the bottom of a large bowl and whisk together. Add the cabbage, carrot, green onion, kimchi, cooked ramen noodles, and 3 tablespoons of toasted sesame seeds to the bowl; mix well, until all ingredients are evenly distributed.

Divide onto serving plates and top with the remaining sesame seeds.

Tastes very good. My family loved it. Will definitely make it again.

Made it...loved it. I used romaine lettuce as the supply of Napa cabbage is sparse &amp; costly in my area. Also topped with some crispy baked tofu.

https://content.jwplatform.com/videos/9AVV5Ek0.mp4

Crunchy cabbage, bouncy noodles, and spicy kimchi combine to make this hearty and tasty salad! It’s also vegan, gluten-free, and ready in 20 minutes.

Kimchi Ramen Salad

Fresh Napa Cabbage Kimchi Salad (Baechu Geotjeori)

820 g napa cabbage (, (1.8 pounds) Chinese cabbage)

240 g korean radish (or daikon radish, (8.5 ounces))

g brown onion (, (1.8 ounces))

g green onion (, (1.4 ounces))

salt (,

water

Korean chili flakes ((gochugaru))

Tbsp minced garlic

tsp minced ginger

soy sauce

Tbsp korean fish sauce

Tbsp sugar ((I used raw sugar))

Prepare the main ingredients.-Rinse the outer layer of the Napa cabbage in running water. Cut the stem off. Tear the leaves into long shapes (using hands and/or knife). Alternatively you could cut the leaves into 4-5 vertical sections.-Rinse the radish, peel the skin and thinly slice it (Julienned).-Peel the onion skin, rinse then thinly slice it.-Rinse the spring onion and cut each stalk into 3-5 sections.

Put the torn/cut Napa cabbage in a big bowl. Add the salt and the water into the bowl and mix well with the cabbage. Put something heavy on top of the cabbage to assist saltiness getting into the cabbage. (Osmosis process) - I used a big sauce pan and water to put pressure on the cabbage. Leave the cabbage like this for about 1 hour. During this time, mix the cabbage every 20 mins so that salt water gets into the leaves evenly.

After 1 hour, drain the water off. Rinse the cabbage in running water several times and shake off the salt (if any). Tightly squeeze the cabbage to remove the water.

Put the cabbage and other prepared vegetables into a big clean bowl. Add the sauce and mix them well together.

Serve with rice or other Korean dishes.

I just made this to go with the roasted bo ssam (a longtime fave) and it is SO DELICIOUS. I literally ate like a cup of it just standing over the bowl in the kitchen like a gremlin. So fresh, crunchy, salty, spicy!

Absolutely delicious and easy enough to make...Loved it!  Thanks once again Sue! :)

Hi. First I want to appologize for my bad English.
My name is Sofia and I am from Sweden. The first time I tried kimchi it was store baught and I sid not like it at all. But then I did it myself acording to your recepie, and I LOVE IT! Even my 11 year old son wants to eat it with almost everything. So thank you for the recepie and your blog. How you put up all of your recepies makes it so much easier for me to Cook delicious Korean food. Thank your 🙂

Thank you for sharing this recipe. I made it. I used Vietnamese fish sauce since I didn't have Korean fish, and I didn't have any ginger. Anyway, it tasted delicious.

Hi Sue, thanks a lot for the recipe. Maybe I make some mistake, but I tried several times already and my kimchi always missing the fresh sour taste when comparing with the from shop bought kimchi. Do you have any tips to have more sourness into the kimchi? Thank you!

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The most viewed kimchi salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine