Korean Cucumber Salad

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This Korean Cucumber Salad is refreshing and flavorful! You’ll love it for an easy side dish that’s super healthy.

bowl of Korean Cucumber Salad

Korean Cucumber Side Dish

You can make this delicious side ahead of time and allow it to marinate in the dressing for even more flavor! Don’t you love dishes that you can prep ahead of time? Especially when you’re serving a crowd. For this recipe, you can slice up the cucumbers and onions and toss them in dressing before storing in the fridge until serving time. The dressing is so delicious and infuses the cucumbers with refreshing flavor.

This is a great side dish for grilling or bbq-ing during the warmer months. It’s the perfect crunchy veggie side dish to compliment any grilled meats. The tangy dressing is so yummy and goes well with any olive oil or BBQ marinade that you cook on meat. It really is the prefect side dish. And so healthy!

Looking for more easy side dishes? We love Cucumber Apple Salad

, Artichoke Salad With Tomatoes And Canned Artichoke Hearts, and Carrot Apple Slaw With Radishes. All are perfectly easy for hosting!

marinated Korean Cucumber Salad

How To Make Spicy Korean Cucumber Salad

Start by whisking up the easy dressing. Mix together soy sauce, rice vinegar, and sugar in a mixing bowl. Set aside.

Wash or peel your cucumber. Use a knife or mandolin to slice it up as thin as possible. (Toss away the stem) Add cucumber slices to mixing bowl. Top with a sprinkle of cayenne powder or Korean chili powder and sesame seeds. Mix cucumber in toppings to coat completely.

fork in Korean Cucumber Salad

Slice up 2 green onions. Tip: when you get to the point where the green stalks meet, slice them lengthwise before chopping.

Add chopped green onions to bowl. Mix once again and it’s ready to serve!

Korean Cucumber Salad topped with green onions and sesame seeds

Cooking Tips

  • This dish can be made ahead, plus the veggies marinating in the dressing boosts the flavor!
  • Slice the cucumbers as thinly as possible
  • Add the cayenne pepper to taste (1/4 tsp to 1/2 tsp) depending on your desired level of heat
  • Feel free to adjust seasonings and sesame seeds before serving

refreshing Korean Cucumber Salad in a bowl

Can You Eat a Korean Cucumber Raw?

Absolutely! Korean cucumbers are best when prepped raw. They have a distinctively refreshing crunch that goes well with classic Korean Cucumber Salad dressing. And no need to peel, unless you prefer the cucumber that way. Just thinly slice and toss in dressing ingredients. It’s ready in minutes!

fork holding piece of cucumber in Korean Cucumber Salad

What To Serve With Korean Cucumber Salad

At a BBQ, we love to serve this salad alongside classic grilling dishes like Garlic Salmon And Summer Vegetables In Foil Packets (Grilled Or Baked), Grilled Chicken Kebabs Marinated In Italian Dressing, or Grilled Honey-Lemon Chicken Shish Kabobs Recipe.

And for dessert? How about these easy, summer-inspired recipes: Air Fryer Pineapple, S’mores In The Microwave, or Chocolate Cherry Dump Cake.

Korean Cucumber Salad with homemade dressing

More Easy Side Dishes To Enjoy

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Korean Cucumber Salad

This Korean Cucumber Salad is refreshing and flavorful! You'll love it for an easy side dish that's super healthy.
Prep Time10 minutes
Total Time10 minutes
Course: Salad, Side Dish
Keyword: Korean Cucumber Salad
Cooking Method: No-Cook
Servings: 4 servings
Calories: 28kcal

Recipe Video

Ingredients

  • 1 tbsp soy sauce
  • 2 tbsps rice vinegar
  • 1 tbsp sugar
  • 1 cucumber Korean (or 2 small)
  • 1/4 tsp cayenne pepper or Korean chili pepper (add more or less to taste)
  • 1/4 tsp sesame seeds
  • 2 green onions

Instructions

  • Start by whisking up the easy dressing. Mix together soy sauce, rice vinegar, and sugar in a mixing bowl. Set aside.
  • Wash or peel your cucumber. Use a knife or mandolin to slice it up as thin as possible. (Toss away the stem)
  • Add cucumber slices to mixing bowl. Top with a sprinkle of cayenne powder or Korean chili powder and sesame seeds. Mix cucumber in toppings to coat completely.
  • Slice up 2 green onions. Tip: when you get to the point where the green stalks meet, slice them lengthwise before chopping.
  • Add chopped green onions to bowl. Mix once again and it's ready to serve!

Notes

  • This dish can be made ahead, plus the veggies marinating in the dressing boosts the flavor!
  • Slice the cucumbers as thinly as possible
  • Add the cayenne pepper to taste (1/4 tsp to 1/2 tsp) depending on your desired level of heat
  • Feel free to adjust seasonings and sesame seeds before serving
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Nutrition

Serving: 1g | Calories: 28kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.03g | Sodium: 254mg | Potassium: 131mg | Fiber: 1g | Sugar: 4g | Vitamin A: 166IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 0.4mg
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