Quick and easy kimchi-style salad

    55 min

    Raw cabbage is wilted down with rock salt, rinsed and then tossed with carrots, sesame seeds, vinegar and cayenne pepper for a kimchi flavour without the wait.

    6 people made this

    Serves: 6 

    • 1 small head cabbage, finely chopped or shredded
    • 70g rock salt
    • 1 small carrot, cut into thin strips
    • 3 tablespoons vinegar
    • 2 tablespoons vegetable oil
    • 1 tablespoon granulated sugar, or to taste
    • 1 teaspoon sesame oil
    • 1 teaspoon toasted sesame seeds, ground or tahini
    • 1/2 teaspoon cayenne pepper, or to taste
    • 1/4 teaspoon salt, or to taste

    Prep:10min  ›  Extra time:45min chilling  ›  Ready in:55min 

    1. Combine cabbage and rock salt together in a bowl. Let stand 15 minutes, stirring often. Rinse and drain.
    2. Mix cabbage, carrot, vinegar, vegetable oil, sugar, sesame oil, sesame seeds, cayenne pepper and salt together in a bowl. Refrigerate until chilled, at least 30 minutes.

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    Reviews in English (1)


    Absolutely loved it!!! When looking at ingredients it doesn’t seem to sound exciting, but it truly is - explosion of tastes. I tried it before chilling in the fridge and ended up with eating it all.  -  16 Apr 2018