Korean cucumber salad is a bright, crunchy side that wakes up any meal. Thinly sliced cucumbers tossed with a tangy-sesame dressing and a hit of scallion make it one of the quickest, most refreshing things you can bring to the table — perfect for weeknights, picnics, or as a crisp contrast to rich mains. If you want a light, cooling companion for grilled proteins, try pairing it with a warm grilled chicken salad for a balanced summer plate.
Why you’ll love this dish
This salad is all about texture and contrast: crunchy cucumbers, silky sesame oil, bright rice vinegar, and the gentle bite of green onion. It’s ready in under 30 minutes and requires no cooking, which makes it both time-friendly and energy-efficient.
“Light, tangy, and addictive—my family asks for this every time I make Korean barbecue.” — a weeknight-approved review
Reasons to try it:
- Speed: Most of the work is assembling and resting the cucumbers for a short time.
- Budget-friendly: Cucumbers and pantry staples make this inexpensive.
- Versatile: It’s a great side for grilled meats, rice bowls, or as a topping for sandwiches and tacos.
- Kid-friendly with optional heat: Omit the red pepper flakes for a milder version kids usually enjoy.
Preparing Korean Cucumber Salad
This recipe is straightforward: salt the cucumbers to remove excess water, whisk a simple dressing, rinse and dry the cucumbers, then toss everything together and chill briefly. Expect a quick passive step (15 minutes salting) that improves texture and flavor.
What to expect step-by-step:
- Thinly slice cucumbers and salt them to draw out moisture.
- Make a balanced dressing of rice vinegar, soy sauce, sesame oil, sugar, and optional red pepper.
- Rinse, drain, and combine cucumbers with scallions.
- Toss, garnish with sesame seeds, and chill before serving.
What you’ll need
- 2 large cucumbers (English or Persian)
- 1 tablespoon kosher or table salt
- 3 green onions, thinly sliced (white and light-green parts)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon red pepper flakes (optional)
- Sesame seeds for garnish
Quick ingredient notes:
- English cucumbers have thinner skin and fewer seeds; Persian cucumbers are smaller and sweeter. Either works—adjust slice size for texture preference.
- Use low-sodium soy if you prefer less salt; reduce added salt when salting the cucumbers if using low-sodium soy.
- Rice vinegar is milder than white vinegar and contributes the characteristic flavor; apple cider vinegar can be used in a pinch.
Step-by-step instructions
- Wash cucumbers and trim the ends. Slice them very thinly—about 1/8 inch thick. A mandoline speeds this up and makes consistently thin slices.
- Put the cucumber slices in a colander. Sprinkle with 1 tablespoon salt and toss to coat evenly. Let sit 15 minutes so excess water is drawn out. This keeps the salad crisp and prevents dilution of the dressing.
- While cucumbers rest, whisk together rice vinegar, soy sauce, sesame oil, sugar, and red pepper flakes in a small bowl. Taste and adjust: add more vinegar for brightness, more sugar to tame acidity, or more soy for saltiness.
- After 15 minutes, rinse the cucumbers under cold running water to remove surface salt. Drain thoroughly and pat dry with paper towels or a clean kitchen towel.
- In a large bowl, combine the drained cucumbers and sliced green onions. Pour the dressing over them and toss gently until everything is evenly coated.
- Transfer to a serving bowl, sprinkle with sesame seeds, and chill in the refrigerator for at least 10 minutes before serving. Chilling lets flavors meld and yields the best texture.
Best ways to enjoy it
This salad shines as a crisp side. Serve it alongside grilled meats, bibimbap, or fried rice to add acidity and crunch. It also works as:
- A topping for tacos or open-faced sandwiches to add brightness.
- A light palate cleanser between rich bites in a multi-course meal.
- A cooling counterpoint to spicy dishes.
For a summertime combo, place a scoop atop a bowl of greens and grilled vegetables the way you would with a grilled chicken salad — the vinaigrette-like dressing keeps the whole plate lively.
Storage and reheating tips
- Refrigerate in an airtight container for up to 3 days. Expect the cucumbers to soften over time; they’re best the first 24–48 hours.
- Do not freeze this salad. Freezing will break cell walls and make cucumbers mushy on thawing.
- If leftovers become watery, drain excess liquid and briefly pat dry before serving; you can refresh flavor with a splash more rice vinegar and a pinch of sugar.
Pro chef tips
- Slice uniformly: Even 1/8-inch slices ensure consistent texture and seasoning. A mandoline or very sharp knife helps.
- Salt smartly: The salting step removes excess water and concentrates flavor. Don’t skip it unless you want a very watery dressing.
- Dress just before serving: If you prefer extra crispness, toss only half the dressing on initially and add the rest right before serving.
- Control heat: Start with 1/2 teaspoon red pepper flakes if you’re unsure, then add more to taste.
- Use toasted sesame oil for a richer, nuttier flavor; avoid light sesame oil if you want that characteristic aroma.
Creative twists
- Korean-style crunch: Add thinly sliced carrots or daikon for color and extra bite.
- Herb lift: Toss in a handful of chopped cilantro or mint for a fresh twist.
- Spicy-sesame: Stir in 1 teaspoon gochujang (Korean chili paste) to the dressing for a deeper, fermented spice.
- Vinegar swap: For a brighter punch, use half rice vinegar and half lemon juice.
- Make it creamy: Fold in a tablespoon of plain yogurt or mayonnaise for a milder, creamier cucumber salad.
Common questions
Q: How long does it take to make this salad?
A: Active hands-on time is about 10–15 minutes; with the 15-minute salting step and a short chill, plan for 30 minutes total.
Q: Can I make this ahead for a party?
A: You can prep the cucumbers and dressing separately up to a day ahead. Combine and chill 10–30 minutes before serving. Avoid dressing too far in advance to prevent sogginess.
Q: Is this recipe vegan and gluten-free?
A: It’s vegan if you use a vegan sugar (some sugars are processed with bone char) and gluten-free if you choose a gluten-free soy sauce or tamari.
Q: My cucumbers got watery after sitting — what went wrong?
A: Either they weren’t drained/patted dry well after rinsing or the dressing was added too early. Drain well and toss with dressing just before serving; a short chill improves flavor without turning them limp.
Q: Can I skip salting the cucumbers?
A: You can, but salting improves texture by removing excess water. If you’re short on time, use very dry, thinly sliced Persian cucumbers and accept a slightly diluted dressing.
If you want more simple, crowd-pleasing sides to pair with this salad, try other quick salads and bowls that balance crispness with bold flavors.
Print
Korean Cucumber Salad
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A bright, crunchy side that complements any meal, this Korean cucumber salad features thinly sliced cucumbers tossed with a tangy-sesame dressing and scallions.
Ingredients
- 2 large cucumbers (English or Persian)
- 1 tablespoon kosher or table salt
- 3 green onions, thinly sliced (white and light-green parts)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon red pepper flakes (optional)
- Sesame seeds for garnish
Instructions
- Wash cucumbers and trim the ends. Slice them very thinly—about 1/8 inch thick.
- Put the cucumber slices in a colander. Sprinkle with salt and toss to coat evenly. Let sit for 15 minutes.
- While cucumbers rest, whisk together rice vinegar, soy sauce, sesame oil, sugar, and red pepper flakes in a small bowl.
- After 15 minutes, rinse the cucumbers under cold running water to remove surface salt. Drain thoroughly and pat dry.
- In a large bowl, combine the drained cucumbers and sliced green onions. Pour the dressing over them and toss gently until everything is evenly coated.
- Transfer to a serving bowl, sprinkle with sesame seeds, and chill in the refrigerator for at least 10 minutes before serving.
Notes
This salad is best enjoyed fresh but can be stored in an airtight container for up to 3 days. Avoid freezing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: Korean