Name: Korean Cucumber Salad Recipe: Crunchy, Tangy, and Customizable
Prep time: 15 min
Total time: 30 min
Ingredients: 5 mini cucumbers (Persian or English preferred); 1 tsp salt (For drawing out moisture); 3 tbsp green onions (Diced, optional); 1.5 tsp soy sauce (Low-sodium recommended); 1 tsp minced garlic (Adjust to taste); 3 tbsp rice vinegar (Apple cider vinegar works as a substitute); 2-3 tsp chili oil (Adjust based on spice preference); 3 tsp sugar (Can be substituted with honey or agave syrup); 1 tsp sesame oil (Optional but recommended); 2 tsp sesame seeds (Optional decorative element)

Rushing into the kitchen, I found myself craving something vibrant and refreshing. That’s when I whipped up my Korean Cucumber Salad Recipe, a quick and easy delight that’s ready in just 15 minutes! This salad combines the crisp texture of cucumbers with a tangy, Asian-inspired dressing that’s perfect for balancing out heavier meals or as a stand-alone light dish. With customizable heat levels, you can make it as spicy (or not) as you please—ideal for any gathering or a simple dinner at home. Not only is this salad low-calorie and vegetarian, but it also brings a burst of nutrition to your plate while delighting the senses. Who can resist a little crunch? Stick around, and let’s dive into how to create this refreshing staple!

Why is this salad a must-try?

Quick and Easy: In just 15 minutes, you can whip up this vibrant dish that delights with every bite.

Customizable Heat: Adjust the spice level to your taste—make it mild or fiery with simple tweaks to the chili oil.

Healthy & Nutritious: Packed with vitamins and low in calories, this salad is a guilt-free addition to any meal.

Perfect for Gatherings: Whether it’s a barbecue or a casual dinner, this salad provides a refreshing crunch that appeals to everyone.

Versatile Pairing: Enjoy it as a side with grilled meats, or try it alongside Vietnamese Noodle Salad for a colorful feast!

Korean Cucumber Salad Ingredients

• Bring the crunch to your table!

For the Salad

Mini Cucumbers (5 or 2-3 regular) – Crunchy base of the salad; Persian or English cucumbers are your best bets for flavor.
Salt (1 tsp) – Essential for drawing out excess moisture, ensuring that the cucumbers stay crisp.
Green Onions (3 tbsp, diced, optional) – Fresh garnish that adds a burst of color and flavor.

For the Dressing

Soy Sauce (1.5 tsp) – Adds umami flavor; opt for low-sodium for a healthful touch.
Minced Garlic (1 tsp) – Enhances the dressing’s flavor; adjust according to your taste preference.
Rice Vinegar (3 tbsp) – Provides the tanginess that complements the cucumbers; apple cider vinegar works as a substitute.
Chili Oil (2-3 tsp) – Adds customizable heat; adjust based on how spicy you like it.
Sugar (3 tsp) – Balances the acidity of the dressing; feel free to swap with honey or agave syrup for alternatives.
Sesame Oil (1 tsp) – Imparts a nutty flavor that adds depth to your dressing; optional but recommended.
Sesame Seeds (2 tsp, optional) – Decorative element that provides texture; can be omitted if desired.

Step‑by‑Step Instructions for Korean Cucumber Salad Recipe

Step 1: Prepare the Dressing
In a small bowl, combine the minced garlic, sugar, sesame seeds, and diced green onions. Add the rice vinegar, soy sauce, chili oil, and sesame oil. Whisk the mixture vigorously until all ingredients are well blended, creating a smooth and fragrant dressing. Set this aside to allow the flavors to meld while preparing the cucumbers.

Step 2: Slice the Cucumbers
Using a sharp knife or a spiralizer, thinly slice the mini cucumbers into bite-sized pieces. Aim for uniform thickness to ensure even texture. Place the sliced cucumbers in a mixing bowl and generously sprinkle with salt, which will help draw out excess moisture. Allow them to sit for 8-12 minutes while you gather the rest of your ingredients.

Step 3: Rinse and Dry Cucumbers
After the cucumbers have rested, rinse them under cold water to wash away the excess salt. Using paper towels, pat the cucumbers dry gently but thoroughly to absorb any remaining moisture. This step is crucial for achieving that desired crispiness in your Korean Cucumber Salad, so take your time to ensure they’re well dried.

Step 4: Combine Cucumbers and Dressing
In a large mixing bowl, add the dried cucumber slices. Pour the prepared dressing over the cucumbers, ensuring each piece is coated evenly. Using salad tongs or a spatula, toss the mixture gently but thoroughly, allowing the vibrant flavors of the dressing to infuse the cucumbers.

Step 5: Serve or Marinate
For the best flavor experience with your Korean Cucumber Salad, serve immediately or let it marinate for 15 minutes. This marination time enhances the dressing’s flavor, allowing it to soak into the cucumbers. Before serving, feel free to garnish with additional sesame seeds and green onions for a pop of color and extra crunch.

Korean Cucumber Salad Variations

Feel free to get creative with this salad and tailor it to your tastebuds!

Spicy Twist:
Increase the chili oil for a fiery kick or add fresh sliced jalapeños for that extra heat.
Herbal Infusion:
Toss in fresh herbs like cilantro or mint to infuse your salad with vibrant, fragrant notes. The combination of flavors will transport you to a bustling Korean marketplace.
Creamy Delight:
Mix in a dollop of Greek yogurt or tahini to the dressing for a creamy version, adding richness while maintaining that delightful tang.
Zesty Fusion:
Swap rice vinegar for lemon or lime juice for a zesty dressing that brightens the salad with citrusy notes. It’s a perfect summer twist!
Colorful Crunch:
Add thinly sliced radishes or bell peppers for an extra crunch and pop of color. The variety of textures makes every bite exciting!
Sweet Alternative:
For a sweeter touch, replace sugar with finely chopped pineapple or mango. This will give your salad a tropical flair that perfectly balances the acidity.
Nuttier Flavor:
Throw in chopped peanuts or cashews for a delightful crunch and additional protein. They’ll add a beautiful texture that rounds out the dish beautifully.
Pickled Vegetables:
Include a mix of pickled vegetables like daikon or carrots for an authentic Korean banchan experience. The added tang will enhance the salad’s overall taste.

With these suggestions, there’s no limit to how you can enjoy your Korean Cucumber Salad! Pair it with a delicious main dish, like my Yakgwa Korean Honey or a light Strawberry Spinach Salad for an unforgettable meal.

What to Serve with Easy Korean Cucumber Salad

This delightful salad is the perfect centerpiece for a meal, tempting you with its crunchy freshness and vibrant flavors.

Grilled Chicken Skewers: Juicy and smoky, these skewers complement the salad’s crispness while adding hearty protein to your table.
Steamed Jasmine Rice: The subtle sweetness of jasmine rice creates a lovely contrast to the salad’s tangy dressing, making each bite memorable.
Teriyaki Salmon: Rich and flavorful, teriyaki salmon enhances the Asian-inspired theme, delivering a delightful balance of flavors alongside the salad.
Spicy Miso Soup: A comforting bowl of spicy miso soup offers warmth and depth, contrasting beautifully with the refreshing crunch of the cucumber salad.
Vegetable Spring Rolls: Light and crunchy, spring rolls filled with fresh veggies provide a satisfying bite-sized treat that pairs perfectly with the salad’s tangy notes.
Asian-Inspired Slaw: Bright and crunchy with bold seasonings, this slaw mirrors the flavors in the cucumber salad, creating a cohesive meal experience.
Chilled White Wine: A crisp, chilled white wine, such as Sauvignon Blanc, complements the bright flavors while keeping the meal refreshing and light.
Mango Sticky Rice: For dessert, this sweet and creamy treat brings a tropical twist that rounds out your meal delightfully.

Expert Tips for Korean Cucumber Salad

Salt Smartly: Use just enough salt to draw out moisture. Too much salt can make cucumbers overly salty, ruining your crisp texture.
Taste Test: Before serving, taste the dressing and adjust the ingredients as needed. This ensures your Korean Cucumber Salad is perfectly flavored for your palate.
Chill for Flavor: For the best taste, allow the salad to chill in the fridge for about 15 minutes before serving. This marination helps the flavor meld beautifully.
Watch the Garlic: Too much garlic can overpower the salad. Start with the suggested amount, and adjust according to your taste preferences to keep flavors balanced.
Customize Crunch: Add extra veggies like thinly sliced bell peppers or carrots for additional color and nutrition, enhancing the overall crunch of your Korean Cucumber Salad.

Make Ahead Options

These Korean Cucumber Salad preparations are perfect for busy weeknights or meal prepping! You can slice the cucumbers and prepare the dressing up to 24 hours in advance; simply store the cucumbers in an airtight container in the refrigerator to maintain their crunchiness. To prevent excessive moisture, be sure to salt and rinse the cucumber slices before storage. When you’re ready to enjoy, combine the cucumbers with the dressing, toss gently, and let it marinate for about 15 minutes. This will intensify the flavors, ensuring your salad tastes just as delicious as if it were made fresh!

How to Store and Freeze Korean Cucumber Salad

Fridge: Store leftovers in an airtight container for up to 2 days. The crispness is best enjoyed fresh, but the flavors will continue to meld in the fridge.

Room Temperature: It’s best to keep the salad refrigerated and avoid leaving it out for more than 2 hours to maintain freshness and prevent spoilage.

Marinating: If you want to enhance the flavors, allow the salad to marinate for about 15 minutes in the fridge before serving. This helps bring out the salad’s delicious qualities.

Freezer: Freezing is not recommended for Korean Cucumber Salad, as the texture of the cucumbers will change once thawed, losing their delightful crunch.

Korean Cucumber Salad Recipe FAQs

What type of cucumbers should I use for the salad?
Mini cucumbers are ideal for this salad, with Persian or English cucumbers providing the best flavor and texture. Their thin skin and crisp crunch make them a perfect base. If you can’t find mini cucumbers, feel free to use 2-3 regular cucumbers instead, but remember to slice them thinly for the best results!

How should I store leftover Korean Cucumber Salad?
Store your leftover salad in an airtight container in the refrigerator for up to 2 days. This ensures it stays fresh and maintains its vibrant flavors. However, keep in mind that the cucumbers may lose some of their crunch over time.

Can I freeze Korean Cucumber Salad?
Freezing is not recommended for this salad, as the texture of cucumbers doesn’t hold up well once thawed. The crispy crunch will turn mushy, so it’s best enjoyed fresh. If you have leftover dressing, you can store that in the fridge for future use.

What if my salad turns out too salty?
If you find that your salad has become too salty, rinse the cucumber slices under cold water again to remove some of the excess salt. After that, dry them thoroughly and mix them back with the dressing. For future preparations, ensure you use sweeteners like sugar to balance the saltiness, or simply reduce the amount of salt used.

Is this recipe suitable for people with allergies?
This Korean Cucumber Salad recipe is vegetarian and low-calorie, but it contains soy sauce, which contains wheat and soy. You can use tamari (gluten-free soy sauce) for gluten-sensitive individuals. Make sure to check for any specific allergies to ingredients like garlic, sesame seeds, or particular spices in the dressing before serving.

How customizable is the heat level in the salad?
Absolutely! You can adjust the heat level according to your preferences by modifying the amount of chili oil in the dressing. Start with a smaller amount and increase it gradually until you reach your desired spice level. For a milder flavor, you could also omit the chili oil completely or use a milder chili sauce. Feel free to get creative!