Tomato & Cucumber Kimchi Salad
Source: Polly Sang, Kids Cooking for Life
Recipe Type: Salads | Seasons: Summer
This recipe was demonstrated in the Foodwise Classroom on July 26, 2025.
Serves 6
INGREDIENTS
1 cup Persian or Kirby cucumber, sliced
½ teaspoon salt
½ cup red onions, thinly sliced
1 pound assorted tomatoes, diced, such as heirloom tomatoes and cherry tomatoes
2 tablespoons basil, roughly chopped
Kimchi Seasoning
2 tablespoons gochugaru/Korean red chili flakes
1 teaspoon maesil/plum extract/ honey
1½ tablespoon fish sauce
2 teaspoons garlic, minced
1 teaspoon ginger, grated
1 teaspoon sesame oil, roasted
Substitutions & Variations
Drizzle with additional good quality roasted sesame oil.
Toasted black sesame seeds
PREPARATION
- Slice cucumbers and toss with salt. Let it sit for 15 minutes to draw out excess moisture and improve texture. Drain.
- Slice red onion and place in ice water for 10 minutes. This makes the onions crispier and mellows out the flavor. Drain and add to tomatoes.
- Dice assorted heirloom tomatoes and cut in half the cherry tomatoes.
- Combine kimchi seasoning and toss with prepared vegetables. Serve immediately.
- Garnish with sesame seeds.
