Quick Pickled Kimchi Salad
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Chopped Napa cabbage with julienned carrot and cucumber. Tossed in a garlicky, gingery chili mix but with apple cider vinegar and agave syrup swapped in. Salted, rested 65 minutes. Rinsed. Mixed with fragrant scallions, a hint of smoked paprika replacing powder chili, and quick pickled for 2 hours to soften flavors. Ready as a tangy side or spicy topping. Vegan, gluten-free, nut-free, lactose and egg-free. Fresh textures, a punch of ginger and tangy-sweet heat.
Prep:
20 min
Cook:
0 min
Total:
Servings:
4 servings
#salad
#vegan
#pickled
#Korean
#healthy
Napa cabbage sliced thin, carrot strings like threads. Garlic minced sharp, ginger warming. Salt coats every leaf, pulling water and softening texture. Patience. Leave it alone, sixty-five minutes, waiting. Rinse after, squish out water like squeezing memories. Then cucumber, peeled and deseeded. Green onions sliced diagonally, keep that bite. But no chili powder, smoked paprika adds depth, smoky heat instead. Agave instead of honey, sweeter and vegan. Apple cider vinegar sharp, fruity, unlike rice vinegar but tangy enough. Mixed, focused, hidden depth. Chill a couple hours, or overnight, flavors meld but crunch stays. Eat as a side, or as a spicy topping for your bulgogi burger or bowl. Korean notes, fast prep. Fresh. Tangy. Summery bite.
Salt reclaims moisture from tough cabbage. Ginger zing radiates. Garlic punched in small but powerful. Dressed simply, nothing over the top. Agave syrup cools fire. Vinegar clears palate, cleans air. Smoked paprika stands in, smoky depth without heat intensity. Quick pickled but alive with energy. Sanity in the quick fermented realm.
Ingredients
- 700 ml Napa cabbage thinly sliced
- 1 large carrot cut into thin matchsticks
- 3 green onions sliced diagonally
- 1 clove garlic finely minced
- 10 ml fresh ginger minced
- 12 ml coarse sea salt
- 1/2 English cucumber peeled, seeded, julienned
- 20 ml agave syrup
- 20 ml apple cider vinegar
- 8 ml smoked paprika
About the ingredients
Napa cabbage forms the bulk, with soft white ribs and leafy green edges shredded fine for even pickling. Carrots add crunch and sweet earthiness; cut thinly to match texture of cabbage. Green onions sliced diagonal for elegant bite and visual pop, use fresh stems. Garlic and ginger add foundational aromatic heat; fresh minced helps infuse flavors quickly. Salt pulls moisture, key step but don’t overdo or it gets soggy. English cucumber peeled and deseeded avoids bitterness and excessive water, julienned finely to mingle with cabbage. Agave syrup swaps honey for a vegan-sweetness, balancing vinegar sharpness. Apple cider vinegar replaces rice vinegar, lending fruity undertones. Smoked paprika swaps out chili powder, giving warmth and smokiness without overwhelming spice levels. Salt quantity slightly reduced from traditional kimchi to avoid overpowering in quicker marinade process.
Method
- 1 Mix Napa cabbage, carrot, garlic, ginger, salt in large bowl. Toss well so salt covers all. Rest 65 minutes.
- 2 Drain and rinse veggies under cold water briefly. Use paper towels to squeeze out excess moisture thoroughly.
- 3 Combine cucumber, green onions in bowl, add agave syrup, apple cider vinegar, smoked paprika. Stir to mix.
- 4 Toss cabbage mixture with cucumber mixture until distributed evenly.
- 5 Refrigerate covered for about 2 hours minimum, overnight if preferred. Flavors mellow, textures soften but keep crunch.
- 6 Serve chilled as side salad or as kimchi-style topping for Korean bbq or sandwiches.
Cooking tips
First combine salty mix with cabbage, carrot, garlic, ginger. Toss to coat thoroughly. The salting stage takes about an hour and slightly more to extract liquid and soften fibrous leaves. After resting, quick rinse removes excess saltiness so it doesn’t tire the palate. Drain well – squeezing moisture out with paper towels is essential to keep final mix crisp but not waterlogged.
Next fold in the cucumber and green onions for fresh brightness. Add agave and apple cider vinegar, then the smoked paprika powder. Mix evenly. The vinegar and sweetener balance heat and add complexity. Chill for at least two hours to allow flavors to integrate and the cabbage to absorb acidity and sweet-sour seasoning. Longer resting develops deeper flavor, but salad remains crisp enough for immediate use. Serve cold as condiment-like side or topping for grilled Korean-flavored meats or sandwiches. This version diverts by swapping ingredients and adjusting salting time for quicker prep, delivering accessible raw pickled texture without traditional fermentation wait.
Chef's notes
- 💡 Cut Napa cabbage and carrots thinly. Texture matters. They need to combine well. Not too thick. Thin matchsticks work best. Chop garlic, ginger finely.
- 💡 Salt coats vegetables. Crucial step. It pulls moisture from cabbage. Make sure to toss well. Rest for 65 minutes. Wait patiently. Essential for flavor.
- 💡 Drain and rinse well after resting. Don’t skip this. Too much salt ruins balance. Use paper towels to remove excess moisture. Keep it crisp.
- 💡 When mixing the dressing, adjust flavors to taste. Agave is sweeter than honey. Be mindful. Adjust vinegar too. Apple cider adds sharpness and depth.
- 💡 Chill for two hours minimum. Or longer, overnight if preferred. The flavors meld. Crunch stays. Serve cold. Pairs perfectly with Korean BBQ or as a topping.
Common questions
Can I eat this as a main dish?
Not really. It's a side, adds brightness. Great with grilled meats. But can add to wraps.
How to store leftovers?
Keep covered in fridge. Use within a week. Flavor intensifies but can lose crunch.
Can I swap the veggies?
Yes, experiment with radishes or bell peppers. Adjust salting time as needed. Different flavors.
Is it spicy?
Not intense heat. Mild smoky flavor. Finished with smoked paprika. Won't overwhelm those sensitive to spice.
