This cool, crisp, refreshing Korean cucumber salad is so easy to make and full of umami flavor!
Simple and satisfying, this easy side dish is made with sliced cucumbers tossed in a light soy garlic vinaigrette.
With a little kick of heat from hot chili oil, Korean salad has the perfect balance of flavors to complement any meal.
What is Korean Cucumber Salad?
- Korean cucumber salad is a popular ‘banchan’ (side) served with Asian-style mains made with crispy cucumbers tossed in a salty, sweet, and spicy vinaigrette garnished with sesame seeds.
- This easy recipe has gluten-free, paleo, and low-carb options and tons of ideas for mix-ins! Top a burger, a bed of greens, or tuck it into a wrap!
- Healthy, refreshing Korean cucumber salad is delicious served with salt and pepper shrimp or sweet and sour ribs.
Ingredients and Variations
Cucumbers – It’s unlikely Korean cucumbers are available (but you can look!), so English, Persian, or standard garden cucumbers will all work.
Dressing – This salad is all about the dressing! No chili oil? No problem! Use vegetable oil and whisk it with gochujang, chili crisp, gochugaro (Korean red chili flakes), or sriracha to your preferred spice level. Use a teaspoon of your favorite sugar substitute if you like (or omit it altogether, it won’t change the flavor much).
Soy Sauce – Low-sodium or tamari can be used in place of regular soy sauce. Coconut aminos are a perfect switch for soy sauce in any application! They’re also soy and gluten-free, Paleo, and keto!
Vinegar – It’s tough to substitute the light and bright flavor of rice vinegar, but the closest match is apple cider vinegar. As another alternative use white wine vinegar.
Sesame Seeds – Cook sesame seeds in a dry saute pan until barely golden. This will make them extra crunchy and intensify their flavor. Black sesame seeds, crushed peanuts, or seaweed flakes are other great garnishes to try!
Variations – Korean cucumber salad is made even better with colorful matchstick or shredded carrots, sliced green onions, bean sprouts, sugar snap peas, edamame, water chestnuts, or baby corn.
How to make Korean Cucumber Salad
Crispy Korean cucumber salad is a quick and easy salad packed with umami flavor!
- Prep cucumbers as described in the recipe below.
- Whisk dressing ingredients in a large bowl.
- Toss cucumbers with dressing and garnish with sesame seeds before serving.
Leftover Korean Salad
- Korean cucumber salad can be made up to a day ahead. Garnish with sesame seeds just before serving.
- Store leftover Korean cucumber salad in a covered container in the refrigerator for up to four days. Drain salad before serving as the cucumbers will release some liquid.
- Add leftovers to a bag of shredded cabbage and add extra dressing. Make a cold Korean cucumber noodle salad by tossing leftovers into chilled angel hair pasta and top with crushed peanuts and chopped fresh cilantro.
More Tasty Side Salads To Try!
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Korean Cucumber Salad
Equipment
Ingredients
- ½ pound cucumbers
- 1 teaspoon kosher salt
- water to cover
Dressing Ingredients:
- 3 cloves garlic minced
- 1 Tablespoon chili oil
- 2 teaspoons rice vinegar
- 2 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- ½-1 teaspoon sesame seeds for garnish
Instructions
- Cut ends off cucumbers, and cut into pieces (about 3” long).
- On a cutting board, place a piece of cucumber with chopsticks on either side. Using a sharp knife, cut straight down to the chopstick (not all the way through).
- Flip the cucumber piece to the other side and cut down at a 45 degree angle, down to the chopstick. Repeat with all cucumber pieces. Alternatively, slice cucumbers into thin rounds, or your desired shape.
- In a large bowl, add sliced cucumbers and sprinkle salt. Cover cucumbers with water and set aside for 10 minutes.
- After 10 minutes, drain water and return cucumbers to the bowl.
- In a separate bowl, combine garlic, chili oil, rice vinegar, soy sauce, sesame oil, and sugar. Stir until the sugar is completely dissolved and ingredients are combined.
- Add dressing mixture to cucumbers and toss to combine.
- Garnish with sesame seeds and serve.
Notes
- Make Korean cucumber salad up to a day ahead.
- Refrigerate in a covered container up to four days.
- Use leftovers in other recipes.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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