Quick and Easy Kimchi Salad


  • 1 small head cabbage, shredded
  • ¼ cup rock salt
  • 1 small carrot, cut into thin strips
  • 3 tablespoons vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon white sugar, or to taste
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds, ground
  • ½ teaspoon cayenne pepper, or to taste
  • ¼ teaspoon salt
  • Directions

  • Step 1

    Combine cabbage and rock salt together in a bowl. Let stand 15 minutes, stirring often. Rinse lightly and drain.


  • Step 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.

  • Editor's Note:

    Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.

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