Go Back
–+ servings
Korean Cucumber Salad

Korean Cucumber Salad: Refreshing Crunch You’ll Love

Korean Cucumber Salad is a refreshing side dish that combines crisp cucumbers with a tangy dressing, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Korean
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 cups Cucumbers Use Korean or Persian cucumbers for best texture.
  • 1 teaspoon Salt Enhances flavor and pulls moisture.
  • 2 tablespoons Green Onions Chopped, optional for added flavor.
  • 2 tablespoons Sesame Seeds Toasted for added nuttiness.
For the Dressing
  • 3 tablespoons Rice Vinegar Can substitute with apple cider vinegar.
  • 2 tablespoons Soy Sauce Use gluten-free if needed.
  • 1 teaspoon Chili Flakes Adjust based on spice preference.
  • 1 teaspoon Sugar Can omit for a sugar-free version.
  • 1 tablespoon Sesame Oil Adds a rich, nutty flavor.
  • 1 clove Garlic Minced, optional for added flavor.

Equipment

  • mixing bowl
  • Whisk
  • Knife
  • Cutting Board

Method
 

Step‑by‑Step Instructions for Korean Cucumber Salad
  1. Begin by washing and thinly slicing the cucumbers. Sprinkle them with salt and let sit for 10 minutes to draw out moisture.
  2. In a bowl, combine rice vinegar, soy sauce, chili flakes, sugar, and sesame oil. Whisk until sugar dissolves and dressing is smooth.
  3. Rinse the cucumbers under cold water, drain, and combine with the dressing in a large bowl. Toss gently to coat.
  4. Stir in chopped green onions and sesame seeds. Optionally add minced garlic and mix well.
  5. Chill in the refrigerator for 15 minutes before serving for the best flavor.

Nutrition

Serving: 1cupCalories: 80kcalCarbohydrates: 8gProtein: 2gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 600mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

For the best crunch, use Korean or Persian cucumbers and salt them for 10 minutes before mixing. Store leftovers without dressing for freshness.

Tried this recipe?

Let us know how it was!