Korean Cucumber Salad – Easy, Refreshing & Healthy Cold Side Dish

Let me tell you something—on a scorching summer afternoon, nothing hits quite like a cold, crisp Korean cucumber salad. It’s fast, it’s fresh, and it brings the kind of flavor that makes people ask, “Hey, who made this?” Whether you’re cranking up the heat with chili oil or dialing it back to something mild and zippy, this easy Korean cucumber salad recipe is what your picnic table needs.

Background & Ingredient Importance

Cucumbers: Nature’s Crunchy Water Bottles

Cucumbers are about 95% water, which makes them perfect hydrating vegetables and an ideal base for a summer Korean cold side. You get crunch, freshness, and a clean flavor that plays well with bold ingredients like soy sauce and chili oil.

What Kind to Use?

• Mini cucumbers – crisp, small, seedless. My top pick.
  
• English cucumbers – long and lean, skin stays on.
  
• Persian cucumbers – great snap, less watery.
  Pro tip: If you’re slicing, go mini or Persian. If spiralizing, English works beautifully.

Cucumber Prep That Matters

Here’s where most people mess it up—they skip the salting step. Salt your sliced cucumbers and let them sit for 10–15 minutes. This pulls out excess water. Rinse, dry, and now they’re primed for maximum flavor absorption. Moisture is the enemy of browning—and in this case, the enemy of a punchy salad.

How Do You Cut a Spiral Cucumber?

Option 1: Spiralizer (Fancy, Fun)

1. Cut off the ends.
   
2. Stick the cucumber in your spiralizer.
   
3. Twist until you get long, noodle-like spirals.
   Boom. Texture upgrade.

Option 2: Knife (Everyone’s Got One)

1. Slice cucumber into long, thin slabs.
   
2. Stack a few, cut into ribbons.
   
3. Toss ‘em until they coil into spirals.
   It’s not perfect, but it works. And it looks good on a plate.

Variations

Add-ins That Make It Pop

• Red onions – sharp, crunchy
  
• Cherry tomatoes – juicy sweetness
  
• Feta or olives – salty bite
  
• Chickpeas – texture + protein
  
• Fresh herbs (cilantro, mint, basil) – aromatic lift

Dressing Options

• Classic: soy sauce, vinegar, sesame oil—Korean salad recipe with vinegar vibe.
  
• Creamy: swap in a spoonful of Greek yogurt or tahini.
  
• Spicy: chili oil, gochugaru, or a dash of gochujang for real heat.

Want It Spicier?

Just add more gochugaru or chili oil. You’re in control. This is how you make spicy cucumber salad with intention.

Ingredients for the Best Korean Cucumber Salad Recipe

How to Make Korean Cucumber Salad

1. Make the Dressing
   Mix soy sauce, rice vinegar, minced garlic, chili oil, sugar, and sesame oil in a bowl. Stir until smooth.
   Why? Getting this done first lets flavors meld—and you can taste and adjust before it hits the cucumbers.
2. Slice or Spiralize Cucumbers
   Cut them thin—use a knife or spiralizer.
   Why? Thin = better texture and better soak-up of dressing.
3. Salt the Cucumbers
   Toss with salt and let sit for 10 minutes.
   Why? This pulls out moisture so the salad stays crunchy, not soggy.
4. Rinse and Pat Dry
   Rinse off the salt and pat the cucumbers dry.
   Why? Wet cucumbers dilute your dressing. You want flavor, not water.
5. Toss with Dressing
   Combine the cucumbers and dressing. Mix well to coat everything.
6. Garnish
   Add sesame seeds, green onions, and chili flakes if you like a little heat.
7. Chill
   Let it sit in the fridge for at least 30 minutes.
   Why? Cold helps everything come together—and the flavor pops.

Tips

• Chill it before serving. Cold amplifies flavor and texture.
  
• Don’t overdress – soggy salad isn’t cute.
  
• Make it low carb – skip the sugar, sub monk fruit or just go light.
  
• Use as a topping – throw it on grilled chicken, inside sandwiches, or on tacos.
  
• Double the batch – it’s better the next day.

Nutrition Facts – Light and Low Calorie Salad Breakdown

• Calories: 67 kcal
  
• Carbs: 8g
  
• Protein: 2g
  
• Fat: 3g
  
• Fiber: ~1g

(Calculated using standard tools. For precision, use your own nutrition tracker.)

FAQ

Related Recipes to Try Next

If you loved this Korean cucumber salad, here are five other recipes from the blog you’ll want on your table next:

• Cool off with a refreshing summer side dish like this hearty bean salad—packed with flavor and fiber.
  
• Dive into Asian-inspired meals you can pair this salad with—think balance, spice, and satisfaction.
  
• Need a protein-packed main? Try this flavorful sweet chili chicken to complement cucumber sides.
  
• Staying plant-based? Explore plant-based meal ideas with bold flavors.
  
• Planning a cookout? These easy 4th of July recipes to include refreshing salads are perfect for prepping ahead.

Conclusion & Call to Action – Try This Easy Korean Side Dish

There it is—your new go-to best cucumber salad recipe. Fast, flavorful, flexible. Whether you’re serving it at a BBQ, sneaking bites straight from the bowl, or leveling up your weekday lunch, it brings the crunch, the zing, and the heat (if you want it).

Try it. Taste it. Make it your own.
And hey—next time someone asks for a healthy Korean salad idea, you know what to give ‘em.
This is the cucumber salad I want to eat. You will too.

Want more recipes that just work? Check out my Pinterest for even more killer ideas, subscribe, share, or shoot me a message—I’ve got plenty more where that came from.

Demander à ChatGPT

Korean Cucumber Salad – Easy, Refreshing & Healthy Cold Side Dish

Print Recipe

On a scorching summer afternoon, nothing hits quite like a cold, crisp Korean cucumber salad. Fast, fresh, and packed with flavor, it’s a side dish that steals the show.

• Author: Emilio
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: No-Cook
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 5 mini cucumbers (or 2–3 regular)
• 1 tsp salt
• 1 Tbsp soy sauce
• 1 tsp minced garlic
• 2 Tbsp rice vinegar
• 1 tsp chili oil (adjust to taste)
• 1 tsp sugar
• 1 Tbsp sesame oil
• Optional: green onions, sesame seeds, lemon juice, gochugaru

Instructions

1. Mix the dressing – soy sauce, vinegar, garlic, chili oil, sugar, sesame oil. Stir it until smooth. Taste and adjust.
2. Slice or spiralize cucumbers into thin ribbons.
3. Salt the cucumbers – toss with salt and let sit for 10 minutes.
4. Rinse and dry thoroughly to avoid soggy salad.
5. Toss cucumbers with dressing until evenly coated.
6. Garnish with sesame seeds, sliced green onions, or chili flakes.
7. Chill for at least 30 minutes before serving.

Notes

Chill before serving for peak flavor and texture. Don’t overdress. Make it low-carb by skipping sugar or using monk fruit. Use as a topping or side, and double the batch—it’s even better the next day.

Nutrition

• Serving Size: 1 serving
• Calories: 67 kcal
• Sugar: 1g
• Sodium: 400mg
• Fat: 3g
• Saturated Fat: 0.5g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg

Keywords: Korean cucumber salad, spicy cucumber salad, healthy side dish, cold salad, Korean recipe