This Grilled Vegetable Kimchi Salad is bursting with grilled veggies, tangy kimchi, and a zippy vinaigrette that brings it all together. It’s a fun, flavorful chopped salad that’s good for your gut and perfect for summer meals or really anytime you’re craving something fresh and bold!
Table of Contents
Why I Love This Recipe
- Packed with gut-friendly goodness: Between the fiber-rich veggies and probiotic-filled kimchi, this salad is a win for digestion and overall wellness. Want more ideas for adding probiotics to your kids’ meals? Dont miss this post: Probiotic Foods for Kids!
- Grilling makes it shine: The smoky flavor from the grill takes the veggies to a whole new level and makes this dish feel special. This is a great dish to add to your Memorial Day menu!
- Super versatile: I’ll serve it warm as a side dish, chilled over greens for lunch, or even bulk it up with a protein like Marinated Chicken or Sweet Gingery Tofu for a main.
- Every bite is bold and flavorful: You get a mix of sweet, tangy, smoky, and savory in every forkful. Never boring! It’s a total hit at barbecues and potlucks because it’s colorful, different, and super flavorful.
- Great for meal prep: I love doubling the batch so I have it ready to go in the fridge for quick, healthy meals.
The Ingredients
This salad is all about fresh, flavorful ingredients that come together to create something totally crave-worthy and good for you. Here’s what you’ll need:
- Red onion: When grilled, red onion becomes sweet and slightly smoky. Slice into thick rounds so they don’t fall apart on the grill.
- Bell peppers: Use a mix of red, yellow, and orange for the best color and flavor. They char beautifully and bring a natural sweetness that balances the tangy kimchi.
- Squash or zucchini: Or a mix of both! These grill up quickly and absorb the vinaigrette so well. Cut them lengthwise to make them easier to handle on the grill.
- Asparagus: Trim off the tough ends. Asparagus grills fast so put it on the grill last!
- Corn: Grilled corn adds a subtle sweetness and satisfying crunch. You can slice it off the cob after grilling for easy mixing.
- Portobello mushrooms: These add a meaty texture that makes the salad feel more substantial. Brush them well with oil so they don’t dry out on the grill.
- Olive oil: For coating the veggies before grilling and making the simple dressing. Use a good-quality extra virgin olive oil for the best flavor.
- Kimchi: The star of the show! Kimchi brings tang, crunch, and natural probiotics. Be sure to drain off excess liquid so the salad doesn’t get soggy. Choose your favorite store-bought or homemade variety.
- Garlic: Fresh and finely minced, it gives the vinaigrette a little bite without overpowering the salad.
- Champagne vinegar or rice vinegar: Light and bright, this vinegar balances the richness of the grilled veggies and the boldness of the kimchi.
Variations and Substitutions
- Swap the veggies: Any veggie that you love to grill will work in this recipe! Feel free to use eggplant, cherry tomatoes (on skewers), or even green beans if you have them on hand.
- No champagne vinegar? Use white wine vinegar, apple cider vinegar or rice vinegar instead.
- Make it spicy: Add a pinch of red pepper flakes to the dressing or use spicy kimchi.
- Add protein: Toss in grilled tofu (I love Sweet Gingery Tofu on this!), sliced marinated chicken, or even a crispy fried egg on top for a heartier meal.
How to Make Grilled Vegetable Kimchi Salad
Step 1: Preheat the grill. Set your grill to medium-high heat so it’s ready to go when the veggies are prepped.
Prep the veggies. Place all your chopped vegetables on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss with your hands to coat evenly.
Step 3: Grill the veggies. Place the vegetables directly on the grill grates.
- Asparagus: 3–4 minutes
- Onion rounds, bell peppers, mushrooms, squash: 4–5 minutes
- Corn: 5–6 minutes
You’re looking for tender veggies with those lovely grill marks and a bit of char.
Step 3: Cool and chop the veggies. Let the vegetables cool on the baking sheet slightly. Once cool enough to handle, chop everything into 1-inch pieces.
Step 4: Make the vinaigrette. In a glass container with a lid (or a bowl), whisk together 3 tablespoons of olive oil, the minced garlic, and champagne vinegar.
Step 5: Toss and serve. Add the chopped veggies and drained kimchi to the bowl. Use your hands to gently toss until everything is well coated in the dressing. Taste and adjust salt and pepper as needed.
Quick Tip
After grilling, chop all your veggies into similar-sized pieces (about 1-inch chunks). It makes the salad easier to eat and helps every bite have a little bit of everything! No forkful left behind!
Tips and Tricks
- Cut the veggies big for grilling and then small for eating: Larger cuts work best on the grill, but chop them evenly before serving so each bite is balanced.
- Don’t skip the cooling step: Hot veggies can wilt kimchi and dull the flavors. Plus, you don’t want to burn your hangs! Give them a few minutes to cool.
- Double it up: This salad keeps well in the fridge for 2 to 3 days and is perfect for meal prepping.
- Chop evenly: Try to cut the grilled veggies into roughly the same size. It makes every bite more enjoyable and balanced.
FAQs
Yes! Use a grill pan on the stovetop or roast the veggies in a 425°F oven until tender and slightly browned.
Napa cabbage kimchi is the most traditional, but daikon radish kimchi or even homemade versions work great here too. Just make sure it’s drained well before tossing into the salad.
It can be! Most of the ingredients are naturally vegan, but double-check the label on your kimchi. Some versions include fish sauce or shrimp paste.
Store in an airtight container in the fridge for up to 3 days. The flavors only get better!
Gut-Health Benefits of Grilled Vegetable Kimchi Salad:
- Fiber-Rich Veggies: This gut-healthy salad is packed with fiber-rich vegetables like asparagus, bell peppers, and squash. High-fiber foods help keep digestion moving and support a healthy gut!
- Probiotic-Powered Kimchi: Kimchi, a tangy, fermented Korean staple, is rich in probiotics that feed your gut microbiome and aid digestion. (We love kimchi so much, we even visited a kimchi museum on our trip to South Korea!)
- Easier-to-Digest Grilled Veggies: Grilling softens vegetables, making them easier on your stomach than raw versions. Great news for sensitive guts!
- Antioxidant Boost: Colorful veggies like peppers and asparagus bring antioxidants to the table, which help reduce inflammation and support digestive health.
- Healthy Fats That Help You Absorb Nutrients: Olive oil in the vinaigrette adds heart-healthy fats that help your body absorb key vitamins from all those veggies.
Mains to Pair with This Side
This salad is an excellent main, but if you’re wanting to serve is as a side dish at a summer cookout here are some of my favorites!
This Grilled Vegetable Kimchi Salad is a summer staple around here! Full of bold flavor and gut-friendly benefits. With smoky veggies, probiotic-packed kimchi, and a punchy vinaigrette, it’s as good for you as it is delicious. Perfect for weeknight dinners or summer cookouts. Fire up the grill and give it a try! Let me know what you think — leave a rating and comment below!
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Grilled Vegetable Kimchi Salad
Ingredients
- 1 large red onion, sliced into 3-4 rounds
- 3 bell peppers, seeded and each cut in 3-4 large pieces preferably in different colors
- 4 squash or zucchini, cut in half lengthwise or a combination of both
- 1 pound asparagus, fibrous part of stem removed
- 4 ears corn on the cob, shucked
- 2 large portobello mushrooms
- 3 tablespoons olive oil plus extra for drizzling
- salt and pepper to taste
- 1 cup kimchi drained of excess liquid
- 1 clove garlic, minced
- 2 tablespoons champagne vinegar or rice vinegar
Instructions
- Preheat your grill to medium/high heat.
- Place the vegetables on a baking sheet, liberally drizzle with oil, sprinkle with salt and pepper and toss with your hands to coat.
- When your grill is hot place the vegetables directly on the grill and cook, turning occasionally to create grill marks on each side. Asparagus will take a total of 3-4 minutes, onions, bell peppers, mushrooms and squash 4-5 minutes and corn 5-6 minutes or until fork tender and lightly charred.
- Remove the vegetables to the sheet pan and cool for several minutes or until cool enough to chop.
- While the vegetables are cooling, place 3 tablespoons olive oil, garlic and champagne vinegar in a large serving bowl and whisk to combine.
- Chop the vegetables into 1 inch bite size pieces, place in the bowl with the kimchi and using your hands, toss the vegetables to coat evenly. Season with more salt and pepper as needed.
Notes
- Cut the veggies big for grilling and then small for eating: Larger cuts work best on the grill, but chop them evenly before serving so each bite is balanced.
- Don’t skip the cooling step: Hot veggies can wilt kimchi and dull the flavors. Plus, you don’t want to burn your hangs! Give them a few minutes to cool.
- Storage: This salad keeps well in the fridge for 2 to 3 days and is perfect for meal prepping.
- Chop evenly: Try to cut the grilled veggies into roughly the same size. It makes every bite more enjoyable and balanced.
