Korean Cucumber Salad

Name: Korean Cucumber Salad
Prep time: 10 min
Ingredients: 2 medium cucumbers, thinly sliced; 1 teaspoon salt; 2 tablespoons rice vinegar; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 teaspoon sugar; 1 clove garlic, minced; 1 teaspoon red pepper flakes; 1 tablespoon sesame seeds; 2 green onions, thinly sliced

Korean cucumber salad is a crisp, refreshing side dish that’s perfect for busy evenings or light family meals. The cucumbers are crunchy and coated in a tangy, slightly spicy dressing that wakes up the flavors. I like to toss the cucumbers gently with the sauce right before serving to keep them crisp and vibrant.

Why You Will Love This Recipe

This Korean cucumber salad is quick, flavorful, and incredibly versatile. It’s weeknight-friendly, budget-conscious, and makes a great addition to any meal. You can prepare it in minutes, and it holds well in the fridge for later lunches or side dishes. Pinterest users will love saving this recipe because it’s simple, refreshing, and adds a bright, colorful touch to family dinners. The balance of tangy, savory, and slightly spicy flavors makes it a crowd-pleaser, and you can easily adjust spice levels or add herbs for a personalized touch. It’s an easy way to enjoy a fresh, homemade Korean-inspired salad.

Ingredients

Tip: Use firm, seedless cucumbers for the best crunch and texture.

2 medium cucumbers, thinly sliced
1 teaspoon salt
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
1 clove garlic, minced
1 teaspoon red pepper flakes (adjust to taste)
1 tablespoon sesame seeds
2 green onions, thinly sliced

Instructions

Step 1: Preparation
Slice cucumbers thinly and sprinkle with salt. Let them sit for 10 minutes to draw out excess water. Pat dry with paper towels to keep the salad crisp.

Step 2: Main Cooking Process
In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, garlic, and red pepper flakes. Make sure sugar dissolves completely for a smooth dressing.

Why This Recipe Works for Busy Days

This salad takes just minutes to assemble and requires no cooking, making it perfect for quick side dishes. You can prep the dressing ahead of time and combine with cucumbers just before serving. It stores well in the fridge, making it ideal for meal prep or last-minute family meals.

Tips & Tricks

Cucumber Crunch: Salt cucumbers and pat dry before dressing to prevent sogginess.
Flavor Balance: Adjust vinegar, sugar, and soy sauce to taste for a tangy-sweet finish.
Even Coating: Toss gently with a large spoon to ensure all slices get an even coating of dressing.
Serving Temperature: Serve chilled or at room temperature. Cold enhances crispness, but room temperature is also flavorful.

Variations

Meaty Version: Add thin slices of cooked beef or chicken for a protein boost while keeping flavors light.
Vegetarian Option: Add thin carrot or bell pepper strips for extra color and crunch while keeping it fully plant-based.
Ingredient Swap: Use apple cider vinegar instead of rice vinegar for a slightly different tangy flavor.
Flavor Boost: Add fresh herbs like cilantro or mint and a splash of lime juice to brighten flavors.

Serving Suggestions

With Rice Bowls: Serve alongside steamed rice and grilled protein for a refreshing side.
As a Side Salad: Pair with noodles or dumplings for a light, crisp addition.
Casual Family Meal: Plate in small bowls as a crunchy, tangy accompaniment to any dinner.
Pinterest-Style Inspiration: Garnish with extra sesame seeds and finely chopped green onions for a colorful, inviting presentation.

Storage Instructions

Fridge Storage: Store in an airtight container for up to 3 days. Keep cucumbers crisp by draining any excess liquid before storing.
Reheating: Not necessary; serve cold or at room temperature.
Freezing: Not recommended as cucumbers lose texture when frozen.
Make-Ahead Tips: Prepare the dressing in advance and combine with cucumbers just before serving for maximum crunch and flavor.

Recipe Timing

Prep Time: 10 minutes
Cook Time: N/A
Rest Time: 10 minutes
Total Time: 20 minutes

Nutrition Information (Approximate)

Calories: 50–70 per serving
Protein: 1–2 g
Key Nutrients: Vitamin K and Vitamin C from cucumbers, small amount of iron from sesame seeds
Values are estimates and may vary by ingredients or portions.

FAQs

Can I make this ahead? Yes, prepare dressing in advance and toss with cucumbers before serving.
Why are my cucumbers soggy? Salt and drain them well to remove excess water before adding dressing.
Can I use other types of cucumbers? English or seedless cucumbers work best for crunch.
How spicy is this salad? Adjust red pepper flakes to taste for desired heat.
How long can I store it? Up to 3 days in the fridge in an airtight container.
Can I change flavors? Add lime juice, herbs, or garlic for a different twist.

Korean Cucumber Salad

Recipe by Tasty VaultCourse: Salad Recipes

Servings

servings

Prep time

minutes

Cooking timeminutes

Calories

300

kcal

A crisp, tangy, and slightly spicy cucumber salad. Quick to make, refreshing, and perfect for any meal.

Ingredients

2 medium cucumbers, thinly sliced
1 teaspoon salt
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
1 clove garlic, minced
1 teaspoon red pepper flakes
1 tablespoon sesame seeds
2 green onions, thinly sliced

Directions

Slice cucumbers, sprinkle with salt, let sit 10 minutes, and pat dry.
Whisk rice vinegar, soy sauce, sesame oil, sugar, garlic, and red pepper flakes in a small bowl.
Add cucumbers to a large bowl, pour dressing over, toss gently, and sprinkle green onions and sesame seeds.
Let sit 5–10 minutes before serving. Adjust seasoning if needed.

Conclusion

This Korean cucumber salad is a refreshing, crunchy side that’s quick and easy to prepare. It’s versatile, customizable, and adds a bright, tangy flavor to any meal. Perfect for busy weeknights, casual family dinners, or meal prep, it’s a simple way to enjoy a fresh, homemade Korean-inspired salad that everyone will love.