Korean Cucumber Salad (2024)

The perfect way to get in some veggies, this Korean Cucumber Salad is easy, fast, and full of flavor. You are 10 minutes away from this delicious Asian inspired side dish.

PIN IT FOR LATER!

I know that coming up with side dishes for dinner isn’t always easy, but when you’ve got a few easy ones on hand, it really helps! Some of our favorites are this Korean Cucumber Salad, Glazed Carrots, and this Herbed Tomato Salad.

I have been trying really hard to get more vegetables into my diet. It’s not always easy.

But do you know what does make it easier?

When you have delicious recipes like this Korean Cucumber Salad!

I love that it only takes a few minutes to pull together. And it’s so packed with flavor for such a simple salad.

This salad would be perfect alongside these Salmon Burgers or this Korean Barbecue Flank Steak.

Ingredients

• Soy Sauce: I suggest using low sodium soy sauce.
• Rice Vinegar: Rice vinegar is best, but if you need to substitute, try white wine vinegar or apple cider vinegar.
• Sesame Oil: Use a toasted sesame oil. A little goes a long way, but this brings in so much flavor!
• Sugar: The dressing won’t be sweet, but this balances the flavors and brings it all together.
• Red Pepper Flakes: You can add as little or as much as you’d like, depending on preference. When I’m not serving this to kids, I like to be generous. The 1/2 teaspoon will give you a good amount of heat, though.
• Cucumber: I will usually remove most of the peel from the cucumber unless I am using an English cucumber. It’s all about what you like!
• Carrot: If you have a fatter carrot it will spiralize better. The skinny ones are usually harder.

How to Make this Korean Cucumber Salad

DRESSING: Stir together the soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes.

VEGGIES: Add in your vegetables and stir to coat everything.

Tips and Tricks

I like to spiralize the cucumber and carrot. I know not everyone has a spiralizer, but you could julienne the vegetables or even just slice them and stir them into the dressing and it would be super delicious.

Since the vegetables are raw, the leftovers of this salad hold up pretty decently. I would try to eat it within 3 days, but you could portion it out for a few lunches!

I like to add on some toasted sesame seeds before serving, but it is just optional.

More Vegetable Side Dishes

Lemon Broccoli
Roasted Asparagus
Sauteed Green Beans with Cherry Tomatoes
Tomato and Basil Bake
Zucchini Salad with Tomatoes