Name: Korean Cucumber Salad: Quick, Refreshing, and So Tasty!
Prep time: 15 min
Total time: 15 min
Ingredients: 5 pieces Mini Cucumbers (or 2-3 regular cucumbers); 1 tsp Salt (to enhance crunchiness); 3 tbsp Green Onions (optional; can substitute with chives); 1.5 tsp Soy Sauce (tamari for gluten-free option); 1 tsp Minced Garlic (adjust based on preference); 3 tbsp Rice Vinegar (can swap with apple cider vinegar); 2-3 tsp Chili Oil (adjust for spice preference); 3 tsp Sugar (or honey as a sweetener); 1 tsp Sesame Oil (avocado oil as a mild alternative); 2 tsp Sesame Seeds (optional, for garnish)

As I chopped through the crisp, cool cucumbers, I couldn’t help but smile at how something so simple could brighten up any meal. This Easy Korean Cucumber Salad is not just quick to whip up—it’s a refreshing side that brings a burst of flavor to the table in just 15 minutes! Perfectly tossed in a tangy, savory dressing, this salad is the ultimate companion for grilled meats or a delightful standalone dish for vegetarian friends. Plus, you can easily customize the spice level to suit your taste. Ready to elevate your mealtime game with this healthy, low-calorie treat? Let’s dive into this vibrant and satisfying recipe!

Why is this salad a must-try?

Quick and Easy: With only 15 minutes required, this Korean Cucumber Salad is perfect for busy weeknights or unexpected guests.

Vibrant Flavor Profile: The tangy dressing blends perfectly with crispy cucumbers, creating a refreshing taste that complements any main dish.

Customizable Heat: Want more spice? Adjust the chili oil to your liking, making it enjoyable for everyone, whether you prefer mild or spicy.

Healthy Choice: Low in calories and packed with vitamins, this salad is a guilt-free addition to any meal, ideal for those looking to eat healthier.

Perfectly Pairs: It’s a fantastic side for grilled meats, adding a crunchy contrast to heartier dishes, or serve it as a light snack on its own. Try it alongside a Feta Avocado Salad for a colorful meal!

Korean Cucumber Salad Ingredients

• Here’s everything you need for a delicious Korean Cucumber Salad that’s quick and customizable!

For the Salad

Mini Cucumbers (5 or 2-3 regular) – Ideal for a crisp and refreshing texture; Persian cucumbers work well too!
Salt (1 tsp) – Enhances the crunch by drawing moisture out of the cucumbers.
Green Onions (3 tbsp, optional) – Adds a fresh bite; substitute with chives if you’re in a pinch.

For the Dressing

Soy Sauce (1.5 tsp) – Brings umami richness; go for tamari if you need a gluten-free option.
Minced Garlic (1 tsp) – Infuses the salad with aromatic depth; adjust this based on your love for garlic!
Rice Vinegar (3 tbsp) – Offers a tangy kick; can be swapped with rice wine or apple cider vinegar for varied flavor.
Chili Oil (2-3 tsp) – Elevates the dish with heat; modify according to your preferred spice levels.
Sugar (3 tsp) – Balances the tartness of the vinegar; feel free to use honey or another sweetener if desired.
Sesame Oil (1 tsp) – Adds a delightful nutty flavor; avocado oil can be a milder alternative.
Sesame Seeds (2 tsp, optional) – Perfect for garnish, enhancing both flavor and texture!

Each ingredient plays a crucial role in making this Korean Cucumber Salad a vibrant addition to your table. Enjoy crafting this deliciously satisfying side!

Step‑by‑Step Instructions for Korean Cucumber Salad

Step 1: Prepare the Dressing
In a small bowl, combine 1 teaspoon of minced garlic, 3 teaspoons of sugar, 2 teaspoons of sesame seeds, and 3 tablespoons of chopped green onions. Pour in 3 tablespoons of rice vinegar, 1.5 teaspoons of soy sauce, 2-3 teaspoons of chili oil, and 1 teaspoon of sesame oil. Whisk the ingredients together until the sugar is fully dissolved and the dressing is well mixed, creating a flavorful base for your Korean Cucumber Salad.

Step 2: Prep Cucumbers
Take 5 mini cucumbers (or 2-3 regular ones) and thinly slice them using a sharp knife or a spiralizer, ensuring each piece is uniform for even texture. Place the sliced cucumbers in a bowl and sprinkle with 1 teaspoon of salt. Allow the cucumbers to rest for 8-12 minutes, during which time they will soften slightly and release moisture, enhancing their crunchiness.

Step 3: Rinse & Dry
Once the cucumbers have sat, rinse them under cold running water to wash off the salt. This step helps remove excess sodium and balances the flavors. After rinsing, lay the cucumbers on paper towels to pat them dry thoroughly; this ensures the salad remains crisp and fresh, absorbing the dressing without becoming watery.

Step 4: Combine Ingredients
In a large mixing bowl, transfer the dried cucumber slices and pour the prepared dressing over them. Gently toss the cucumbers with the dressing using tongs or a spatula, ensuring every slice is evenly coated in that delicious Korean flavor. The vibrant colors will start to shine through, making your salad visually appealing.

Step 5: Serve
Before serving, garnish your Korean Cucumber Salad with additional sesame seeds and green onions for an attractive finish. Let the salad chill in the refrigerator for about 10 minutes to allow the flavors to meld beautifully. Serve this refreshing side dish chilled, complementing your favorite grilled meats or as a delightful snack on its own.

Make Ahead Options

These Korean Cucumber Salad preparations are perfect for busy home cooks looking to save time during hectic weeknights! You can slice the mini cucumbers (or regular ones) and salt them up to 24 hours in advance, letting them release moisture and enhance their crunch. Simply store the salted cucumbers in an airtight container in the refrigerator. The dressing, made from soy sauce, rice vinegar, and spices, can also be prepped and stored for up to 3 days in advance—just remember to shake well before using to recombine. When you’re ready to serve, rinse the cucumbers, pat them dry, and toss them with the dressing for a refreshingly quick side dish that stays just as delicious!

What to Serve with Easy Korean Cucumber Salad

Enhance your dining experience with these complementary sides that perfectly balance the refreshing crunch of this vibrant salad.

Grilled Chicken Skewers: Juicy and marinated, these skewers bring smoky flavor, creating a delightful contrast with the crisp salad.
Steamed Jasmine Rice: Fluffy and fragrant, rice soaks up the tangy dressing from the salad, making each bite a flavorful adventure.
Teriyaki Tofu: Savory and slightly sweet, this plant-based option pairs beautifully with the salad’s zesty kick, adding heartiness and texture.
Rice Paper Rolls: Fresh and light, these rolls stuffed with vegetables and herbs mirror the salad’s refreshing qualities, perfect for a non-meat option.
Korean BBQ Ribs: The rich, robust flavor of these ribs complements the salad beautifully, offering a satisfying contrast of tastes and textures.
Asian Slaw: A crunchy mix of veggies tossed in a vinaigrette, this slaw echoes the freshness of the cucumber salad while adding extra color to your plate.
Chilled Sake: This crisp rice wine serves as a refreshing drink alongside the salad, enhancing the overall experience with its subtle sweetness.

Expert Tips for Korean Cucumber Salad

Salt Smartly: Don’t skimp on the salting step! Proper salting enhances crunch and flavor. Allow the cucumbers to sit for the full 8-12 minutes.
Dress to Impress: Let the salad marinate in its dressing for at least 30 minutes before serving. This step deepens flavor absorption, making your Korean Cucumber Salad irresistibly tasty.
Herb Adjustments: Feel free to use fresh herbs like cilantro or mint in place of green onions for a unique twist. Just ensure you adjust the flavor balance accordingly.
Avoid Sogginess: Always rinse and dry your cucumbers thoroughly after salting. Excess moisture can lead to a watery salad that lacks texture.
Customize Spiciness: Adjust the amount of chili oil based on your preferences. Start with less if you’re unsure, as you can always add more later for heat.

Storage Tips for Korean Cucumber Salad

Fridge: Store your Korean Cucumber Salad in an airtight container in the refrigerator for up to 2 days for optimal freshness.
Room Temperature: It’s best to avoid leaving this salad out at room temperature for more than 2 hours, as it may affect its texture and flavor.
Freezer: Freezing is not recommended for Korean Cucumber Salad, as the cucumbers will lose their crispness and change texture once thawed.
Reheating: This salad is best enjoyed cold. If you wish to serve it slightly chilled, simply place it in the refrigerator for about 10 minutes before serving.

Korean Cucumber Salad: Customization Ideas

Feel free to get creative with this salad and personalize it to match your taste preferences!

Zucchini Swap: Substitute cucumbers for zucchini slices for a unique flavor twist while maintaining crispness. The mild taste of zucchini complements the dressing beautifully.
Sugar Alternatives: Use agave syrup or coconut sugar instead of regular sugar for a different sweetness profile. Each sweetener can bring its own unique character to the dish.
Vinegar Variety: Experiment with apple cider or white wine vinegar to bring new tanginess levels, giving the salad a fresh spin.
Add More Crunch: Toss in sliced radishes or chopped bell peppers for an extra crunch and vibrant color. These additions also enhance the nutritional value of the salad.
Herbal Boost: Fresh herbs like cilantro or mint can elevate the flavors, adding an aromatic freshness that pairs well with the existing ingredients.
Heat it Up: If you love spice, add in some sliced fresh jalapeños or a sprinkle of red pepper flakes for an extra kick that complements the dressing perfectly.
Creamy Twist: Stir in a dollop of Greek yogurt or sour cream for a creamy version of the salad, balancing the acidity and bringing a rich texture.
Nutty Flavor: Toss in toasted peanuts or cashews to introduce a delightful crunch and nutty flavor that pairs impeccably with the sesame oil.

Feel free to serve your Korean Cucumber Salad alongside any grilled creations or as a refreshing snack, perhaps complemented with a dish like Spicy Noodles Korean for an exciting feast!

Korean Cucumber Salad Recipe FAQs

What kind of cucumbers should I use for this salad?
Absolutely! I recommend using mini cucumbers or Persian cucumbers for the best crunch and flavor. If they’re not available, regular cucumbers will work too—just slice them thinly to maintain the lovely texture.

How long can I store Korean Cucumber Salad?
This refreshing salad can be stored in an airtight container in the refrigerator for up to 2 days. To maintain its crispness, avoid leaving it out at room temperature for more than 2 hours. Always check for any visual changes before consuming—if you see dark spots or a limp texture, it’s best to toss it.

Can I freeze Korean Cucumber Salad?
It’s not recommended to freeze this salad, as the cucumbers will lose their refreshing crunch and become mushy once thawed. If you want to prepare ahead, make the dressing and store it separately from the cucumbers until you’re ready to enjoy.

What if my salad is too salty?
If you find your salad is too salty after salting the cucumbers, rinse them thoroughly under cold water after the initial 8-12 minutes. Pat them dry with paper towels to remove excess moisture, which will help balance the flavors for a perfect bite.

Are there any dietary considerations for this dish?
Yes, if you’re gluten-sensitive, make sure to use tamari instead of soy sauce for a gluten-free option. Also, if you’re watching your sugar intake, consider using a natural alternative like agave syrup or sweeteners that suit your diet. Always double-check that the chili oil and other ingredients align with your dietary needs.