House-made Kimchi Salad Recipe

Prepare kimchi

Chop the well-fermented napa cabbage kimchi into roughly 1/2-inch pieces. Measure out 2 tablespoons of kimchi juice from the jar and set both aside.

Make the creamy kimchi dressing

In a medium bowl, whisk together 3 tablespoons mayonnaise, 2 tablespoons plain Greek yogurt, 1 teaspoon gochujang, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon granulated sugar and the 2 tablespoons kimchi juice until smooth. Taste and add up to 1/2 teaspoon more kimchi juice or a pinch more sugar if you want brighter or sweeter notes. Season lightly with 1 teaspoon salt, adjusting to taste.

Finish dressing

Stir in 1 tablespoon toasted sesame seeds into the dressing. If the dressing is too thick, thin with 1 teaspoon cold water at a time until you reach a pourable but creamy consistency (about 1–2 teaspoons). Refrigerate briefly while you prepare the salad if not using immediately.

Prepare greens and vegetables

Wash and thoroughly dry 6 cups mixed salad greens. Place them in a large mixing bowl. Add 1 cup thinly sliced cucumber, 1/2 cup shredded carrots, and 1/2 cup thinly sliced red onion (previously soaked and drained to reduce bite).

Add aromatics and crunch

Add 3 tablespoons thinly sliced scallions, 2 tablespoons chopped cilantro (if using), and 2 tablespoons toasted chopped peanuts or cashews for extra texture.

Incorporate kimchi

Add the 2 cups chopped kimchi to the salad bowl. Toss gently but thoroughly with salad tongs or two large spoons so the kimchi distributes through the greens without bruising them.

Dress the salad

Pour the creamy kimchi dressing over the salad in two stages: pour half, toss gently to coat, taste, then add more if needed. You should aim for a light, even coating — about 3 to 4 tablespoons of dressing total, but adjust to preference.

Transfer the tossed salad to a serving platter or individual bowls. Scatter 2 tablespoons crispy fried shallots or thin wonton strips over the top for crunch.

Sprinkle 1 teaspoon extra sesame seeds and the remaining toasted nuts if any. Tuck 2 lime wedges and a couple of cilantro sprigs alongside for garnish. Serve immediately so the greens remain crisp.

Optional: offer extra kimchi dressing on the side for guests who want a stronger kimchi flavor, and extra kimchi juice or lime for brightness.