This Korean Cucumber Salad is crisp, refreshing, and full of bold, tangy flavor. Made with crunchy cucumber slices tossed in a savory, sweet, and slightly spicy dressing, it’s the perfect cold side dish to serve with grilled meats, rice bowls, or even wraps. It’s quick to make, requires no cooking, and can be as mild or spicy as you like.
Why You’ll Love This Salad
Crisp, cold, and ultra-refreshing—perfect for summer.
Easy to make in under 15 minutes with simple pantry ingredients.
A bold dressing packed with garlic, sesame, vinegar, and chili oil.
Naturally vegan and gluten-free (if using tamari).
Great as a side dish, snack, or healthy lunch component.
Ingredients (Serves 6)
5 mini cucumbers (or 2–3 regular-sized), about 4 cups sliced
1 tsp salt
1.5 tsp soy sauce
1 tsp minced garlic
3 tbsp rice vinegar
2–3 tsp chili oil (adjust to taste)
3 tsp sugar
1 tsp sesame oil
2 tsp sesame seeds (optional)
3 tbsp green onions, diced (optional)
Instructions
Slice the cucumbers thinly using a sharp knife or spiralizer. Place in a bowl and sprinkle with salt. Let sit for 8–12 minutes to draw out moisture. Rinse with cold water and pat dry with paper towels. In a small bowl, mix together garlic, sugar, soy sauce, sesame seeds, and green onion. Add rice vinegar, sesame oil, and chili oil. Stir well to create the dressing. Pour the dressing over the cucumbers and toss until evenly coated. Serve cold, garnished with extra sesame seeds and green onion if desired.
Serving Suggestions
Serve alongside grilled meats like bulgogi or BBQ chicken.
Pair with steamed rice, kimchi, and roasted vegetables.
Add to poke bowls or noodle salads for extra crunch.
Use as a topping for sandwiches, tacos, or lettuce wraps.
Storage Tips
Best enjoyed fresh for maximum crunch and flavor.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Stir before serving, as the cucumbers may release water over time.
Pro Tips & Variations
Adjust the chili oil to match your heat preference.
Use Japanese or Persian cucumbers for the best crunch and minimal seeds.
Add a splash of lime juice for extra brightness.
Top with crushed peanuts or crispy shallots for added texture.
Make a mild version by omitting chili oil and adding a pinch more sugar.
Final Thoughts
This Easy Korean Cucumber Salad is a flavorful and vibrant addition to any meal. Whether you’re making a weeknight dinner or prepping a cookout spread, this crunchy side will deliver a refreshing bite every time. Simple, fast, and full of zesty personality—it’s one recipe you’ll keep coming back to.
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Korean Cucumber Salad – Fresh, Tangy, and Packed with Flavor
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This Korean Cucumber Salad is a crisp, cold, and refreshing side dish with a bold, flavorful dressing of garlic, sesame, rice vinegar, and chili oil. It’s quick, no-cook, and the perfect balance of tangy, sweet, and spicy—ideal for pairing with rice bowls, grilled meats, or wraps.
Ingredients
- 5 mini cucumbers (or 2–3 regular-sized), about 4 cups sliced
- 1 tsp salt
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tbsp rice vinegar
- 2–3 tsp chili oil (adjust to taste)
- 3 tsp sugar
- 1 tsp sesame oil
- 2 tsp sesame seeds (optional)
- 3 tbsp green onions, diced (optional)
Instructions
- Slice cucumbers thinly with a sharp knife or spiralizer. Place in a bowl and sprinkle with salt.
- Let sit for 8–12 minutes to draw out moisture. Rinse with cold water and pat dry with paper towels.
- In a small bowl, combine garlic, sugar, soy sauce, sesame seeds, and green onion.
- Add rice vinegar, sesame oil, and chili oil to the bowl and stir to make the dressing.
- Pour dressing over cucumbers and toss until evenly coated.
- Serve cold, garnished with additional sesame seeds or green onions if desired.
Notes
Use Japanese or Persian cucumbers for crunch and fewer seeds. Adjust chili oil to your spice level. Add crushed peanuts or crispy shallots for texture. Store leftovers in the fridge for up to 2 days and stir before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 3g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: korean cucumber salad, spicy cucumber side, asian cucumber salad, korean side dish, chili oil cucumber salad