Mi Kyum Kim’s Kimchi Salad

  • Preparation 25 MIN
    Waiting 30 MIN
  • Servings 1
  • Makes 3 cups (750 ml)
This express recipe (thanks to Mi Kyum Kim) mimics the punch of kimchi, but in a flash, sans fermentation. The secret to its signature pungency is salted, fermented shrimp paste (you can find it at your local Korean or Asian grocery store). If Korean chili powder (gochugaru) proves hard to track down, experiment with crushed red pepper for a fresh, crispy, spicy side inspired by Korea’s most iconic condiment.






  1. In a large bowl, combine the cabbage and salt and toss well. Let rest for 30 minutes or until the cabbage has wilted.


  1. Meanwhile, in another large bowl, combine all the ingredients except the green onions.
  2. Rinse and drain the cabbage under cold running water for 30 seconds. Gently squeeze to remove excess water. Add the cabbage and green onions to the dressing. Toss to coat.


In Korean markets, gochugaru is often labelled as red pepper powder. It is used in making kimchi and has a rich chili pepper flavour without being too spicy. If unavailable, replace with chili powder, to taste.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.