Probiotic Kimchi Cucumber Salad with Miso Dressing
A refreshing, gut-friendly salad featuring fermented kimchi and miso dressing to alleviate unexplained bloating during Whole30. This japanese-inspired whole30 (whole30) ready in about 10 minutes blends medium, thinly sliced cucumber, drained kimchi, miso paste into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" 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
- 1 medium, thinly sliced cucumber
- 1/2 cup, drained kimchi
- 1 tbsp miso paste
- 1 tsp apple cider vinegar
- 1 tsp avocado oil
- 1 tsp sesame seeds
Instructions
- Step 1: Arrange 1 medium thinly sliced cucumber in a bowl. Top with 1/2 cup drained kimchi, ensuring all pieces are evenly distributed.
- Step 2: In a small bowl, whisk 1 tbsp miso paste with 1 tsp apple cider vinegar and 1 tsp avocado oil until smooth and well combined.
- Step 3: Drizzle the miso dressing evenly over the cucumber and kimchi mixture, then sprinkle 1 tsp sesame seeds on top.
- Step 4: Toss gently for 1 minute until the cucumber is evenly coated and the kimchi's flavors begin to meld with the dressing, noting the slight tang from the kimchi and sweetness from the miso.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Probiotic Kimchi Cucumber Salad with Miso Dressing take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Probiotic Kimchi Cucumber Salad with Miso Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Probiotic Kimchi Cucumber Salad with Miso Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Probiotic Kimchi Cucumber Salad with Miso Dressing for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Probiotic Kimchi Cucumber Salad with Miso Dressing whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Very good for a 0-minute recipe. Would bump up the spice level though.
