Cucumber-Kimchi Salad with Ginger

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A refreshing, probiotic-rich salad with crisp cucumbers and zesty ginger-kimchi dressing to ease digestion. This Korean Whole30 recipe (vegan, low-sodium), ready in about 10 minutes, pairs cucumbers, kombu, and ginger for a weeknight-friendly dinner. Each serving lands at about 75 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium cucumbers, julienned
• 1/2 sheet kombu, soaked in 1/4 cup water for 10 minutes
• 1 tbsp ginger, grated
• 2 tbsp apple cider vinegar
• 1/4 tsp sea salt
• 1/2 cup carrots, thinly sliced

Instructions

1. Step 1: Place cucumbers in a bowl and toss with 1/4 tsp sea salt. Let sit for 10 minutes to draw out excess water, then pat dry with paper towels.
2. Step 2: Drain kombu, reserving 2 tbsp liquid. In a small bowl, whisk reserved kombu liquid, 2 tbsp apple cider vinegar, 1 tbsp grated ginger, and 1/4 tsp sea salt until dissolved.
3. Step 3: Add carrots to cucumber bowl, pour dressing over, and toss gently to coat. Refrigerate for 30 minutes to allow flavors to meld.
4. Step 4: Serve chilled, sprinkling with extra ginger if desired.