Recipe description
June 16, 2026
Cold Brown Rice Kimchi Salad
A refreshing brown rice kimchi salad that supports gentle digestion.
Fermented Foods
Gut Diversity Supporting
92%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Alignment with Your Personal Profile
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Overall
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We found the following allergens in the recipe ingredients: egg, tree_nut, peanut, mustard, sulfites, sesame, soy
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from brown rice and vegetables.
- Includes colorful plant foods that support dietary diversity.
- Fermented kimchi adds tang and potential probiotic benefits.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Rice, brown
2
cup
Kimchi
1
cup
Cucumber
0.5
bowl
Carrot
1
piece
Onion, spring
0.25
cup
Oil, sesame
1
tablespoon
Soy sauce
2
teaspoon
Seed, sesame
1
tablespoon
Lime juice
2
teaspoon
Instructions
1
Cook the brown rice according to package instructions and let it cool.
2
Chop the cucumber and carrot into small pieces.
3
Finely slice the green onions.
4
In a large bowl, combine the cooled brown rice, kimchi, cucumber, carrot, green onions, and cilantro.
5
Drizzle with lime juice and sesame oil, then add salt to taste.
6
Toss everything together until well mixed and serve chilled.
More Recipes For Your Gut
Nutrition
420 kcal
Calories
12 g
Protein
52 g
Carbohydrates
7 g
Fiber
6 g
Sugar
14 g
Fat
2 g
Saturated fat
0.9 g
Salt
FAQ
What are the main ingredients in this Cold Brown Rice Kimchi Salad?
The dish features fiber-rich brown rice, crisp vegetables, kimchi, and fresh herbs; a light, tangy dressing ties it together.
Is this salad vegan or vegetarian?
Yes, it’s plant-focused; but check kimchi for animal-derived ingredients like fish sauce or shrimp paste; use vegan kimchi if needed.
Is it gluten-free?
Brown rice and vegetables are gluten-free, but check kimchi and any dressings for gluten-containing ingredients.
How should I store leftovers?
Refrigerate in an airtight container; best within 2–3 days for flavor and texture; keep kimchi refrigerated.
Can I make this ahead for meal prep?
Yes, you can cook the brown rice and chop vegetables ahead, then combine with kimchi when ready; store separately if possible to keep crunch.
How spicy is it, and can I adjust the heat?
Kimchi varies in heat; choose milder kimchi if you prefer less spice, or use a smaller amount.
What protein options pair well with this salad?
Simple proteins like grilled chicken, tofu, tempeh, or beans complement it for a fuller meal.
Can I substitute brown rice with another grain?
Yes, quinoa, farro, or white rice can work, but will change texture and fiber content.
What makes this salad gut-friendly?
It combines fiber-rich grains with vegetables and fermented kimchi, supporting diverse gut microbes and digestion.
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