This Korean Cucumber Salad combines crisp vegetables and bold Asian flavors in the most refreshing way possible. With just a handful of pantry staples and fresh ingredients, you'll have a side dish that pairs perfectly with grilled meats, rice bowls, or enjoyed on its own as a light snack!
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🥗 The combination of crisp cucumber and onion creates the perfect textural contrast that keeps every bite interesting!
My 2 Best Tips For Making Korean Cucumber Salad
Make It Ahead: There aren't a lot of salads that you can make several days in advance and it will even improve, but this is one of them! I highly recommend making it at least a few hours ahead and letting it chill in the fridge. The flavor is significantly more robust after even a short time in the fridge.
Toasted Sesame Seeds: Lightly toast sesame seeds before sprinkling them on top to intensify their nutty flavor and add textural interest. Heat them in a dry skillet for 2-3 minutes until golden and fragrant, stirring frequently to prevent burning. Toasted sesame seeds provide a deeper, more complex flavor than raw ones. The extra crunch also adds another layer of texture to complement the crisp vegetables.
I love how this salad complements Korean BBQ, grilled chicken, fish, and simple rice dishes equally well. The clean, bright flavors enhance whatever I'm serving rather than competing with it. I serve it alongside spicy dishes to cool the palate or with mild dishes to add excitement.
The flavors improve as the salad sits, making it perfect for meal prep and entertaining. I can prepare this up to 6 days in advance, which is rare for fresh vegetable salads. Having this ready in my fridge means I always have a healthy, flavorful side dish at my fingertips.
On hot summer days, I'll often make a big batch and eat it as my go-to cooling snack! There's something incredibly satisfying about those crisp, tangy bites that hits the spot better than any processed snack ever could.
🩷 Melissa
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Easy Korean Cucumber Salad Recipe
Ingredients
- 1 large English cucumber (sliced)
- ½ white onion (thinly sliced)
- ¼ cup green onion (diced)
- 2 tablespoons soy sauce
- 2 tablespoons sesame seed oil
- 2 tablespoons rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
Instructions
- Toss your sliced cucumber and sliced onion together in a large mixing bowl. Add all of the other ingredients except the green onion to the mixing bowl and toss again to combine, ensuring that the veggies are evenly coated in the liquid and spices.
- You can eat this salad fresh, but I recommend letting it chill in the fridge for a couple of hours if possible!
- Top the salad with the diced green onion. Serve and enjoy!
Notes
Nutrition
How To Make Korean Cucumber Salad
Step 1: Slice the English cucumber and thinly slice the white onion. Dice the green onion and set it aside separately for garnishing.
Step 2: Toss the sliced cucumber and onion together in a large mixing bowl until well combined.
Step 3: Add the soy sauce, sesame oil, rice vinegar, garlic powder, and red pepper flakes to the bowl. Toss everything together until the vegetables are evenly coated.
Step 4: Top the salad with the diced green onion and serve immediately, or chill before serving for best flavor.
Recipe FAQs
Yes, but you will need to peel and seed regular cucumbers since their skin can be tough and bitter, and the seeds can make the salad watery
Yes, add more red pepper flakes, a drizzle of sriracha, or include some fresh sliced jalapeños for extra heat.
White wine vinegar or apple cider vinegar work well, though rice vinegar provides the most authentic Korean flavor profile.
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