Salads
Joanna Gaines' cucumber kimchi salad recipe transforms simple ingredients into a vibrant, crunchy dish that feels effortless yet impressive. The secret lies in balancing fresh cucumbers with tangy fermented kimchi—a combination that delivers bright flavors and satisfying textures without requiring advanced techniques.
I developed this version after testing countless variations, always returning to the perfect ratio of crispness and zing.
What makes this salad special is its versatility—it works as a refreshing side for grilled meats, a light lunch on its own, or even a topping for grain bowls.
The dressing, a simple blend of rice vinegar, sesame oil, and a touch of honey, enhances the natural flavors without overpowering them. No fermenting skills needed; store-bought kimchi works perfectly for a quick yet restaurant-worthy result.
By the time you assemble this dish, you'll have a visually stunning salad with layers of color and texture: cool, crisp cucumbers, vibrant kimchi, and optional toppings like sesame seeds or scallions. The flavors are bold yet balanced, with the tangy kimchi cutting through the freshness of the cucumbers.
This is the kind of salad that elevates any meal while keeping prep simple and stress-free.
Serve it chilled for maximum freshness, or let it sit at room temperature for 15 minutes before serving to allow the flavors to meld. The presentation is just as important as the taste—Joanna Gaines' signature rustic aesthetic shines through in how this salad looks on the plate.
Ready to create this zero-effort masterpiece? Let's get started.
Ingredients for joanna gaines cucumber kimchi salad
Fresh cucumbers, zesty kimchi, and a bright dressing—this salad needs just 12 ingredients for Joanna Gaines' signature crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Persian Cucumbers 🥒 | 2 whole | Seedless, sliced into half-moons |
| Kimchi 🥬 | 1 ½ cups | Store-bought, spicy or mild |
| Rice Vinegar 🍶 | 3 tbsp | Seasoned preferred for depth |
| Sesame Oil 🫒 | 1 ½ tbsp | Toasted, not flavored |
| Raw Honey 🍯 | 1 tbsp | Wildflower preferred |
| Toasted Sesame Seeds 🌰 | 1 tbsp | Lightly browned in dry pan |
| Green Onions 🧅 | 3 whole | Thinly sliced, white and green |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Fresh Ginger 🧄 | 1 tsp | Finely grated, fresh |
| Lime Juice 🍋 | 1 tbsp | Freshly squeezed |
| Extra-Firm Tofu 🥬 | 4 oz | Crumbled, optional protein boost |
| Avocado Oil 🫒 | 1 tsp | High smoke point |
The cucumbers are your canvas here. Persian cucumbers stay crisp longer than English varieties, but any seedless type works. Grab the smallest cucumbers at Trader Joe's—they're perfectly uniform and less likely to get mushy. If you're using English cucumbers, peel the skin first to avoid bitterness. The kimchi? Store-bought is perfect—no fermenting skills required. I usually grab Gochujang-based kimchi from the Asian aisle for that extra depth, but any brand with visible veggies and tangy flavor will do. Pro tip: Drain the kimchi well before mixing to avoid a soggy salad.
No rice vinegar? Apple cider vinegar works in a pinch, but it'll taste slightly sweeter. Sesame oil giving you sticker shock? Light sesame oil is cheaper and less overpowering. The honey can be swapped for agave or maple syrup, though honey's floral notes play well with the kimchi's spice. Want more crunch? Add thinly sliced radishes or shredded carrots. The optional tofu adds protein—press and crumble it yourself for best texture, or buy pre-crumbled from the refrigerated section. The lime juice is non-negotiable though—it's what brightens everything up.
This salad keeps beautifully in the fridge for 3-4 days, though the cucumbers get softer over time. Store the dressing separately and toss just before serving to keep things crisp. For a make-ahead option, prep everything except the cucumbers, then add them fresh when ready to eat. The flavors actually improve after sitting for 20 minutes—let it mingle at room temp if you're serving it as a main. Garnish with sesame seeds right before eating so they stay toasty.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this salad comes together while you’re still debating what to make for lunch. Slice cucumbers, toss in store-bought kimchi, drizzle vinegar and honey—boom. No peeling, no chopping, no stress.
- Kimchi Crunch Alert: That first bite? The sharp, funky kimchi cuts through the sweet honey and cool cucumbers like a flavor party. Honestly, the sesame oil ties it all together—nutty, warm, and just enough to make you want seconds.
- Picnic to Potluck: Between us, this salad works everywhere. Pack it for a beach day, bring it to a BBQ, or serve it alongside grilled fish—it’s the kind of dish that disappears fast, no matter the occasion.
- Leftovers? More Like Zero Waste: The cucumbers stay crisp for days, and the kimchi just gets better as it mingles. I’ve had this salad last me a full week, and it’s still fresh enough to make me forget I’ve eaten it before. (Yes, even on a Tuesday night.)
Step-by-step instructions for Joanna Gaines' cucumber kimchi salad
Here's how to assemble this refreshing, no-cook salad with bold flavors and perfect texture.
Prep and Slice the Cucumbers
Wash the 2 whole Persian cucumbers thoroughly and pat completely dry with paper towels. Using a sharp chef's knife, slice them into ½-inch thick half-moons. I like to work in batches—place the sliced cucumbers on a clean kitchen towel to absorb any excess moisture while you prep the rest. This step is crucial for preventing a watery salad later.
Arrange the cucumber slices on a platter and lightly sprinkle with the 0.5 teaspoon Diamond Crystal kosher salt. Let them sit for 5 minutes while you prepare the remaining ingredients. This brief salting draws out moisture and enhances their natural sweetness, creating the perfect base for the tangy kimchi and bright dressing.
Crisp the Tofu and Toast the Sesame Seeds
Heat the 1 teaspoon avocado oil in a nonstick skillet over medium-high heat until shimmering. Add the 4 ounces crumbled extra-firm tofu and cook for 4-5 minutes, stirring occasionally, until lightly golden and crispy. Transfer to a paper towel-lined plate to drain excess oil. This step adds a satisfying texture contrast to the soft cucumbers.
In the same skillet (no need to clean it), add the 1 tablespoon toasted sesame seeds and cook for 30 seconds until fragrant. Immediately transfer them to a small bowl to keep warm. The nutty aroma will infuse the entire salad, so don't skip this quick toasting step—it makes all the difference in flavor depth.
Mix the Dressing Components
In a medium bowl, whisk together the 3 tablespoons rice vinegar, 1.5 tablespoons sesame oil, 1 tablespoon raw honey, 1 tablespoon lime juice, and the 1 teaspoon finely grated fresh ginger. The mixture should look slightly emulsified but still slightly separated. This dressing balances the spicy kimchi with sweet, tangy, and umami notes that complement the cucumbers perfectly.
Taste the dressing and adjust to your preference—add a pinch more salt if needed or a splash of water to thin if it's too thick. The honey should help mellow the kimchi's heat slightly while maintaining its signature zing. This dressing is the heart of the salad, so take your time getting it just right.
Combine All Ingredients
Add the drained cucumber slices, crispy tofu, and 1.5 cups kimchi to the dressing bowl. Using clean hands or a large spoon, gently fold everything together until evenly distributed. Be careful not to overmix—the kimchi should still have visible chunks throughout for maximum texture contrast.
Sprinkle the toasted sesame seeds and thinly sliced 3 whole green onions over the top just before serving. The green onions add a fresh, sharp contrast to the rich flavors, while the sesame seeds provide a final nutty crunch. Let the salad sit for 10 minutes before serving to allow the flavors to meld slightly.
Serve Immediately for Best Texture
Divide the salad among 4 serving bowls or plates, ensuring each portion has an even distribution of cucumbers, kimchi, and tofu. The crispy tofu should be scattered throughout for that satisfying bite in every mouthful. Serve immediately while the tofu is still crispy and the cucumbers maintain their crunch.
This salad keeps well in the refrigerator for up to 2 days, but the tofu will lose its crispness over time. For the best experience, assemble it fresh and enjoy within a few hours. Pair with grilled meats, fried rice, or as a light lunch on its own—it's that versatile.
Pro Tips For Making Joanna Gaines Cucumber Kimchi Salad
- Slice Cucumbers Thin: I learned this the hard way—thick slices sit like rocks in salad. Grab a sharp knife and cut Persian cucumbers into ⅛-inch half-moons. They’ll soak up the dressing better and stay crisp longer, even when mixed with the juicy kimchi.
- Drain Kimchi Well: That extra liquid in store-bought kimchi turns your salad into a soggy mess. Drain it in a colander for 10 minutes, then pat the chunks dry with a paper towel. Trust me, your texture will thank you—no one wants a watery bite when they’re expecting crunch.
- Whisk Dressing Fast: Combine rice vinegar, sesame oil, and honey in a small bowl and give it a quick whisk—just 10 seconds. Overmixing emulsifies the oil into a greasy blob. You want a light sheen, not a mayo-like glop. Toss it in right before serving so the cucumbers stay crisp.
- Add Sesame Oil Last: Sounds weird, but it works: drizzle the sesame oil over the salad after mixing everything else. Heat or overhandling turns it bitter. A few drops right before serving keeps that nutty aroma bright and fresh—no sad, off flavors here.
Health benefits of this recipe
Probiotic Powerhouse
Kimchi is the star of this salad's health benefits, packed with live probiotics that support gut health and digestion. Just 1.5 cups of kimchi provide billions of good bacteria that help maintain your microbiome balance—critical for everything from immunity to mood regulation.
I've found that eating fermented foods like this regularly helps me digest heavier meals better, especially after holiday feasts. 💪
Low-Calorie Crunch
This salad delivers satisfying crunch with minimal calories—about 120 calories per serving—making it perfect for weight management or mindful eating. The cucumbers provide hydrating fiber (just 2 grams per serving) while the kimchi adds spicy kick without empty calories.
I often serve this as a side when I'm watching my portions but still want flavor. The sesame seeds add healthy fats for satiety without overdoing it.
Vitamin C Boost
Both cucumbers and kimchi are excellent sources of vitamin C, with this salad delivering over 50% of your daily needs per serving. Vitamin C supports collagen production (great for skin!) and acts as a powerful antioxidant.
The lime juice in the dressing enhances this benefit while adding brightness. My grandmother always said vitamin C was her "anti-aging secret"—I've noticed my skin feels brighter after eating this salad regularly.
Digestive Aid
The combination of fermented kimchi and fresh cucumbers creates a digestive-friendly duo. The prebiotic fiber in cucumbers feeds your good gut bacteria, while the probiotics in kimchi keep them thriving.
This salad has become my go-to after eating out—it helps reset my digestion naturally. The ginger in the dressing adds anti-inflammatory benefits that soothe the stomach too. 🌱
Antioxidant Rich
Kimchi contains antioxidants like quercetin and beta-carotene that combat oxidative stress in your body. The cucumbers add flavonoids that support heart health. Together, they create a powerful antioxidant punch that helps protect your cells.
I make this salad at least twice a week during summer when I know I'm eating more processed foods—it helps balance things out.
Hydration Helper
With over 95% water content, cucumbers make this salad incredibly hydrating—perfect for hot days or post-workout meals. The electrolytes in cucumbers help replenish what you lose through sweat. I always keep this salad in my fridge during summer months to stay refreshed without sugary drinks.
The kimchi's tangy flavor makes it more satisfying than plain water for hydration. 💦
Nutrition facts
Frequently asked questions
Can I make this salad without kimchi?
The kimchi is essential for that signature tangy, spicy kick that balances the fresh cucumbers. However, you could substitute it with 1.5 cups of pickled vegetables like sauerkraut or pickled radishes for a similar fermented flavor profile. If you prefer a milder taste, try 1 cup of dill pickles (chopped) mixed with 1 tablespoon extra rice vinegar to mimic the acidity. The texture won't be identical, but it'll still be delicious!
How do I adjust the spice level?
Store-bought kimchi varies in heat, but you can easily tone it down. For milder flavor, use 1 cup kimchi instead of 1.5 cups and add an extra ½ teaspoon honey to the dressing. If you love spice, keep the full amount and add ½ teaspoon extra ginger or a dash of cayenne to the dressing. Always taste as you go—kimchi's heat builds over time!
Can I prep this salad ahead of time?
Prep everything except the cucumbers 1 day ahead—store the dressing, kimchi, tofu, and sesame seeds separately. When ready to serve, slice the cucumbers fresh, drain them for 5 minutes, then toss with the other ingredients. The flavors actually meld better when assembled chilled. For maximum crunch, let it sit at room temperature for 10 minutes before serving.
What's the best way to store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Store the dressing separately and mix just before eating to preserve the cucumbers' crispness. The tofu will soften over time, so reheat it briefly in a dry pan if you want to restore its crunch. For longer storage, freeze the dressing and kimchi separately (up to 1 month)—just add fresh cucumbers when ready to eat.
Can I use this as a meal prep lunch?
Yes! This salad makes an excellent meal-prep lunch, especially when paired with grilled chicken or brown rice. Pack it in a bento-style container with the tofu and dressing on one side to keep ingredients separate. The flavors develop beautifully overnight, making it even more satisfying. For extra protein, add ½ cup cooked quinoa or chickpeas to each serving. Just remember to keep the cucumbers separate until ready to eat!