This Korean Cucumber Salad is a quick, refreshing, and flavorful way to add more vegetables to your meal. Crisp cucumber, sweet carrot, toasted sesame oil, soy sauce, rice vinegar, and a touch of heat come together in just 10 minutes for an easy Asian-inspired side dish.
SAVE THIS KOREAN CUCUMBER SALAD RECIPE FOR LATER!
Finding simple side dishes for dinner can sometimes feel harder than planning the main course. That is why easy vegetable recipes like this Korean Cucumber Salad are so useful to keep in your regular rotation. It is fast, light, and full of bold flavor without requiring a long list of ingredients or any complicated cooking steps.
If you are trying to eat more vegetables, this Korean cucumber salad recipe is a great place to start. The cucumber stays cool and crisp, the carrot adds color and a gentle sweetness, and the dressing brings everything together with a savory, tangy, slightly spicy finish. It tastes fresh and bright, but it is still satisfying enough to serve alongside a heartier dinner.
One of the best parts of this salad is how quickly it comes together. In about 10 minutes, you can whisk the dressing, prepare the vegetables, toss everything together, and have a side dish ready to serve. There is no cooking involved, which makes it especially convenient for busy weeknights, warm-weather meals, or lunches that need something crisp and flavorful.
This Korean Cucumber Salad works well next to many main dishes. It is especially good with salmon burgers, Korean-style flank steak, grilled meats, rice bowls, or any meal that could use a fresh vegetable side. The dressing is simple, but it has a balanced mix of salty, tangy, nutty, sweet, and spicy flavors that make the raw vegetables taste much more exciting.
Ingredients
- Soy Sauce: Low sodium soy sauce is a good choice because it gives the dressing savory flavor without making the salad too salty.
- Rice Vinegar: Rice vinegar gives the dressing its clean, tangy taste. If needed, white wine vinegar or apple cider vinegar can be used as a substitute.
- Sesame Oil: Toasted sesame oil adds deep, nutty flavor. You only need a small amount, but it makes a big difference in the final taste.
- Sugar: The salad is not meant to be sweet. The sugar simply balances the vinegar, soy sauce, and spice so the dressing tastes rounded.
- Red Pepper Flakes: Use more or less depending on how much heat you prefer. A half teaspoon gives the salad a noticeable kick.
- Cucumber: You can peel most of the cucumber or leave the peel on, depending on your preference. English cucumber also works well.
- Carrot: A thicker carrot is easier to spiralize than a very thin one. It adds color, crunch, and a natural sweetness.
How to Make this Korean Cucumber Salad
DRESSING: In a mixing bowl, stir together the soy sauce, rice vinegar, toasted sesame oil, sugar, and red pepper flakes until the sugar dissolves and the dressing is well combined.
VEGGIES: Add the prepared cucumber and carrot to the bowl. Toss gently until the vegetables are evenly coated in the dressing. Serve right away for the crispest texture, or refrigerate until you are ready to eat.
Tips and Tricks
Spiralizing the cucumber and carrot gives this Korean Cucumber Salad a fun texture and a beautiful look, but it is not required. If you do not have a spiralizer, you can julienne the vegetables with a knife, use a vegetable peeler to make ribbons, or simply slice them thinly. The dressing will still coat the vegetables well, and the salad will still taste fresh and delicious.
Because the vegetables are raw, the salad holds up fairly well after it is made. For the best texture, enjoy it within 3 days. If you are using it for lunches, you can divide it into portions and keep it refrigerated until needed. The cucumber may release some liquid as it sits, so give the salad a quick toss before serving.
Toasted sesame seeds are optional, but they make a nice finishing touch. They add a little extra crunch and reinforce the sesame flavor in the dressing. Add them just before serving for the best texture.
More Vegetable Side Dishes
Lemon Broccoli
Roasted Asparagus
Sauteed Green Beans with Cherry Tomatoes
Tomato and Basil Bake
Zucchini Salad with Tomatoes
LOOKING FOR MORE EASY RECIPES?
Keep this quick Korean Cucumber Salad in mind whenever you need a fresh, flavorful side dish that comes together fast. It is simple enough for weeknight dinners and bright enough to serve with a variety of meals.
Korean Cucumber Salad
Ingredients
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/2 teaspoon red pepper flakes or to taste
- 1 medium cucumber spiralized
- 1 medium carrot peeled and spiralized
- Toasted sesame seeds for serving, optional
Instructions
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In a bowl, combine the soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes. Stir until the dressing is smooth and well mixed.
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Add the spiralized cucumber and carrot. Toss gently until the vegetables are evenly coated with the dressing.
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Serve immediately, or refrigerate and serve later. Sprinkle with toasted sesame seeds before serving, if desired.