Korean cucumber salad is a quick and easy side dish that really packs a punch with flavor and spice as it combines English cucumbers, onions, garlic, soy sauce, rice vinegar, sesame oil, sesame seeds, and red pepper flakes. It is perfect for side dishes, lunches, BBQs, and more.
Korean Cucumber Salad
If you are looking for a delicious salad that is quick, crunchy, spicy, and will make your tastebuds sing, then look no further than this Korean cucumber salad. In just 10 minutes you will be enjoying this salad that you can serve with all your favorite dishes or all by itself.
You will love this recipe for so many reasons!
- It is so simple and requires no cooking!
- Just add all the ingredients to the bowl and toss.
- Spiciness and the crunch are the perfect combination.
For other great side salads, be sure to try our broccoli salad recipe and our tortellini pasta salad with pesto.
Can I use regular cucumbers for this salad?
The best cucumber to use is Korean cucumbers, but they are hard to find in the United States. You can use any cucumber that is long and thin that you can find, this is why we use English cucumbers for this recipe.
Ingredients
1 English cucumber, sliced ¼ inch thick
¼ cup minced onion
1 green onion, sliced
1 teaspoon minced garlic
1 tablespoon soy sauce or liquid aminos
1 tablespoon unseasoned rice vinegar
1 tablespoon sugar
1 tablespoon sesame oil
1 teaspoon sesame seeds
½ teaspoon red pepper flakes
½ teaspoon salt
How to make Korean Cucumber Salad
- In a medium bowl, toss together the cucumber, onion, green onion, and garlic.
- In a small bowl, stir together the soy sauce, rice vinegar, sugar, sesame oil, sesame seeds, red pepper flakes, and salt.
- Pour the liquids over the cucumbers and toss to coat.
- Serve immediately.
Tips Tricks and FAQs
- This is best served right away, but can also be stored and enjoyed later.
- If you feel like this salad has too much seasoning, spice, and garlic you can change the amount of these ingredients you add. The same is true if you want to make it more spicy or seasoned, just add more of the ingredients.
- You can easily double or triple the recipe if you prefer.
Storage
You can keep this in the fridge in an airtight container for up to 3 days.
When you go to enjoy it at a later time, you will want to toss it again and perhaps add some fresh green onions and sesame seeds.
Korean Cucumber Salad
Korean cucumber salad is a quick and easy side dish that really packs a punch with flavor and spice as it combines English cucumbers, onions, garlic, soy sauce, rice vinegar, sesame oil, sesame seeds, and red pepper flakes. It is perfect for side dishes, lunches, BBQs, and more.
Ingredients
- 1 English cucumber, sliced ¼ inch thick
- ¼ cup minced onion
- 1 green onion, sliced
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce or liquid aminos
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
Instructions
- In a medium bowl, toss together the cucumber, onion, green onion, and garlic.
- In a small bowl, stir together the soy sauce, rice vinegar, sugar, sesame oil, sesame seeds, red pepper flakes, and salt.
- Pour the liquids over the cucumbers and toss to coat.
- Serve immediately.