Cold Vegan Kimchi Noodle Salad

A refreshing, zesty dish that’s light yet full of flavor. Cool rice noodles are tossed with crisp veggies, sesame dressing, and our Cultured Food Company Kimchi for a tangy, probiotic-packed kick.

Why You’ll Love It

Light, refreshing, and probiotic-rich.
A perfect balance of tangy, crunchy, and spicy.
Quick to make — ideal for lunch or a summer side dish.

Ingredients

• 150g rice noodles
• 1 tbsp sesame oil
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 small carrot, julienned
• ½ cucumber, julienned
• ½ cup shredded cabbage
• 2 spring onions, sliced
• ½ cup The Cultured Food Company Kimchi, chopped
• 1 tsp gochujang (optional, for spice)
• Fresh coriander leaves (for garnish)
• Optional: sesame seeds, radish slices, edible flowers

Recipe created by
Petra Samuel (momandteencooking)

Method

1. Cook noodles: Boil rice noodles according to packet instructions. Drain and rinse under cold water to cool completely.
2. Make the dressing: In a small bowl, whisk sesame oil, soy sauce, and gochujang (if using).
3. Assemble the salad: Toss noodles with carrots, cucumber, cabbage, and spring onions.
4. Add the star: Fold in chopped Kimchi and drizzle with the dressing.
5. Serve: Top with coriander, sesame seeds, radish, or edible flowers for a fresh finish.