This kimchi salad is two cups of store-bought kimchi, a handful of mixed greens, and a three-ingredient dressing that comes together in 20 minutes flat. The honest reason to make it: kimchi already does most of the flavor work, so the effort-to-payoff ratio is hard to beat. It works as a light lunch on its own or alongside rice, grilled protein, or whatever you have going.
Before you start
The one thing that actually matters here is draining the kimchi before it hits the greens. Kimchi carries a lot of liquid, and if you skip this step the salad turns soggy within minutes โ the greens wilt and the dressing loses its grip. Set the kimchi in a fine-mesh strainer or squeeze it gently in your hand over a bowl for 30 seconds; that reserved juice is useful in soups, marinades, or even stirred into a vinaigrette another day. The second thing worth doing is toasting the sesame seeds in a dry pan for two to three minutes before you need them โ pre-packaged toasted seeds often arenโt as fragrant as they claim, and a quick pan toast makes a real difference to the finish of the salad.
Common problems and fixes
- Dressing tastes flat or one-note: Low-sodium soy sauce varies a lot by brand. Taste the dressing before it goes on โ if it needs more depth, add a small splash of the reserved kimchi juice. It brings back the savory edge without extra salt.
- No sesame oil in the pantry: A neutral oil like sunflower or grapeseed plus a pinch of toasted sesame seeds blended in will get you close. The nuttiness wonโt be as pronounced, but the dressing will still cling and coat.
- Kimchi is very spicy and you want to dial it back: Rinse the kimchi briefly under cold water and drain well. You lose a little fermented funk but the heat drops noticeably โ useful if youโre serving people who are new to it.
- No honey and no agave: A small pinch of sugar dissolved in the sesame oil before adding the soy sauce works fine. Start with less than you think you need; the kimchi already has some natural sweetness from fermentation.
- Greens are wilting before you serve: Dress it at the table โ a pre-dressed salad goes limp fast. Keep the dressing in its small bowl and the salad components separate until the moment youโre ready to eat.
Keeping it fresh
Once dressed, this salad does not keep well โ the greens collapse quickly under the acidic kimchi and dressing, so plan to eat it immediately. If you want to prep ahead, store the drained kimchi and the mixed greens separately in airtight containers in the refrigerator; both will hold for up to two days. The dressing can be whisked together and kept in a small jar in the fridge for up to five days โ give it a quick stir before using since the honey tends to settle. Toasted sesame seeds and sliced scallion are best added right before serving to keep their texture and sharpness intact.
Spiced Kimchi Salad
Ingredients
- 2 cups kimchi Preferably homemade or high-quality store-bought
- 1 cup mixed greens Use a mix of arugula, spinach, and kale
- 1 tablespoon sesame oil Toasted for richer flavor
- 1 tablespoon soy sauce Low sodium
- 1 teaspoon honey For a hint of sweetness
- 2 tablespoons sesame seeds Lightly toasted
- 1 whole scallion Thinly sliced
Instructions
- Prepare the vegetables by straining the kimchi slightly to remove excess juice; this keeps the salad from being too wet. Reserve the juice for other uses like soups or dressings.
- In a large mixing bowl, combine the kimchi with mixed greens. Toss gently to ensure even distribution of flavors without bruising the greens.
- In a small bowl, whisk together sesame oil, soy sauce, and honey until the honey dissolves and the dressing emulsifies.
- Drizzle the dressing over the salad and sprinkle sesame seeds on top. Add the sliced scallion, tossing carefully to mix.
- Serve immediately to maintain the freshness and crunch of the greens. The vibrant colors and complex aromas should be visually inviting.
Notes
Nutrition
Frequently asked questions
Can I use any type of kimchi, or does it have to be napa cabbage kimchi?
Any kimchi works here. Napa cabbage kimchi is the most common and easiest to find, but radish kimchi (kkakdugi) adds a firmer, crunchier texture that holds up especially well in a salad format. Just drain it the same way regardless of which type you use.
What can I use instead of mixed greens if I only have one type of green?
A single green is completely fine. Baby spinach is the most forgiving because itโs mild and soft; straight kale works but benefits from a 30-second massage with a tiny bit of the dressing first to soften its texture. Arugula alone makes the salad noticeably more peppery, which pairs well with milder kimchi.
Does this salad work as a meal on its own, or does it need something alongside it?
At four servings itโs a light side or starter on its own. To make it a full meal for two, add a protein directly on top โ sliced seared tofu, a soft-boiled egg, or leftover rotisserie chicken all work without changing the dressing or base.
My kimchi has been in the fridge a long time and tastes very sour. Is it still good to use?
Yes, older more-fermented kimchi is safe and still usable. The sourness will be more pronounced in the salad, so balance it by adding a touch more honey or a small pinch of sugar to the dressing, and make sure the greens are fresh to offset the sharpness.