QUICK & EASY Korean Cucumber Salad

Why You’ll Love This Recipe

Korean Cucumber Salad is an incredibly versatile dish that’s simple to prepare, yet full of bold flavors. The balance of salty soy sauce, tangy rice vinegar, and a hint of sweetness from sugar creates a delightful marinade that complements the cool, crunchy cucumbers. Whether you prefer it spicy or mild, this salad is customizable to your taste. It’s also a great vegetarian dish that pairs well with grilled meats, barbecues, or even as a standalone light meal. Best of all, this dish requires minimal prep time and no cooking!

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 5 mini cucumbers, or 2-3 regular sizes, about 4 cups

• 1 teaspoon salt

• 1.5 teaspoon soy sauce

• 1 teaspoon minced garlic

• 3 tablespoon rice vinegar

• 2-3 teaspoon chili oil, adjust for spiciness

• 3 teaspoon sugar

• 1 teaspoon sesame oil

• 2 teaspoon sesame seeds (optional)

• 3 tablespoon green onions, diced (optional)

Directions

1. In a small bowl, combine the minced garlic, sugar, sesame seeds, and green onions (if using). Add the rice vinegar and both oils (sesame oil and chili oil), and mix well to combine. Set aside to marinate.

2. Prepare the cucumbers by either spiralizing them with a spiralizer or slicing them thinly with a sharp knife.

3. Sprinkle the sliced cucumbers with salt and let them sit for 8-12 minutes to draw out excess water.

4. Rinse the salted cucumbers with water and pat them dry with paper towels to remove any remaining moisture.

5. Place the cucumbers in a bowl and pour the rice vinegar marinade over them. Toss to coat evenly.

6. Garnish with additional sesame seeds and green onions, if desired. Serve chilled.

Servings and Timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 0 minutes

Variations

• Spicy: Increase the amount of chili oil for a spicier kick.

• Sweet: Add a little more sugar for a sweeter salad.

• Vegetarian/Vegan: This salad is naturally vegetarian and vegan, but for an extra punch of protein, try adding a sprinkle of toasted peanuts or edamame.

• Extra Crunch: Add thinly sliced radishes or bell peppers for additional texture and color.

Storage/Reheating

This Korean Cucumber Salad is best served fresh, but it can be stored in an airtight container in the fridge for up to 2 days. The cucumbers may soften slightly over time, but the flavors will continue to develop, making it a great make-ahead dish. There’s no need to reheat this salad; simply serve it chilled.

FAQs

1. Can I use regular cucumbers instead of mini cucumbers?

Yes, you can use regular cucumbers, but you may want to peel them and remove the seeds for a smoother texture.

2. Can I make this salad ahead of time?

Yes, this salad can be made ahead of time and stored in the fridge for up to 2 days. It’s a great make-ahead dish for meal prep or gatherings.

3. How do I make this salad spicier?

To make it spicier, simply add more chili oil or a pinch of red pepper flakes to the dressing.

4. What can I substitute for sesame oil?

If you don't have sesame oil, you can substitute it with a neutral oil, but it will lose the nutty flavor that sesame oil adds.

5. Can I make this salad without sesame seeds?

Yes, sesame seeds are optional, but they add a nice crunch and flavor. You can omit them if you prefer.

6. How long should I let the cucumbers sit with salt?

Let the cucumbers sit with salt for 8-12 minutes to draw out excess moisture, which helps the salad stay crisp.

7. Can I use vinegar other than rice vinegar?

Rice vinegar provides a mild, slightly sweet flavor that’s ideal for this dish. If you don’t have rice vinegar, you can use white vinegar or apple cider vinegar, but it may alter the flavor slightly.

8. Can I add protein to this salad?

Yes, you can add tofu, grilled chicken, or shrimp for an added protein boost.

9. What type of soy sauce is best for this salad?

Use light soy sauce for a less salty flavor. Dark soy sauce can be used, but it will result in a stronger, more intense flavor.

10. How do I prevent the cucumbers from getting too watery?

Salting the cucumbers and letting them sit for 8-12 minutes helps draw out excess moisture. After rinsing, pat the cucumbers dry with paper towels to ensure they stay crisp.

Conclusion

This Korean Cucumber Salad is a simple yet flavorful dish that’s perfect for any occasion. Whether served as a side dish or enjoyed on its own, its balance of tangy, sweet, and savory flavors will make it a favorite at your table. With its versatility, ease of preparation, and refreshing taste, this salad is sure to be a hit at your next meal or gathering!

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QUICK & EASY Korean Cucumber Salad

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A refreshing and easy-to-make Korean Cucumber Salad with a tangy, slightly sweet, and savory dressing, perfect for any meal. Customizable with a spicy kick from chili oil.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6 servings
• Category: Side dish
• Method: No cook
• Cuisine: Korean
• Diet: Vegan

Ingredients

5 mini cucumbers, or 2-3 regular sizes, about 4 cups

1 tsp salt

1.5 tsp soy sauce

1 tsp minced garlic

3 tbsp rice vinegar

2-3 teaspoon chili oil, adjust for spiciness

3 tsp sugar

1 tsp sesame oil

2 tsp sesame seeds (optional)

3 tbsp green onions, diced (optional)

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Instructions

1. In a small bowl, combine the minced garlic, sugar, sesame seeds, and green onions (if using). Add the rice vinegar and both oils (sesame oil and chili oil), and mix well to combine. Set aside to marinate.
2. Prepare the cucumbers by either spiralizing them with a spiralizer or slicing them thinly with a sharp knife.
3. Sprinkle the sliced cucumbers with salt and let them sit for 8-12 minutes to draw out excess water.
4. Rinse the salted cucumbers with water and pat them dry with paper towels to remove any remaining moisture.
5. Place the cucumbers in a bowl and pour the rice vinegar marinade over them. Toss to coat evenly.
6. Garnish with additional sesame seeds and green onions, if desired. Serve chilled.

Notes

• For a spicier salad, increase the amount of chili oil.
• To add more sweetness, increase the sugar content.
• This recipe is naturally vegetarian and vegan, but you can add protein like tofu, grilled chicken, or shrimp for a boost.
• For extra crunch, add thinly sliced radishes or bell peppers.
• Store in an airtight container in the fridge for up to 2 days. It’s best served fresh but will continue to develop flavors over time.

Nutrition

• Serving Size: 1 serving
• Calories: 40
• Sugar: 3g
• Sodium: 250mg
• Fat: 3g
• Saturated Fat: 0g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg