How long does Korean Cucumber Salad last?

Korean Cucumber Salad can be stored in the refrigerator for up to 2-3 days. The flavors tend to improve over time, making it a great option for meal prep or leftovers. Just be sure to give it a quick toss before serving to redistribute the dressing.

Can I make the salad spicier?

Yes! If you love spice, simply increase the amount of chili oil or add a pinch of Korean chili flakes to the dressing. Adjust the spice level according to your personal taste to achieve the perfect heat.

What kind of cucumbers should I use for this salad?

Mini cucumbers are ideal for this recipe as they have a crisp texture and mild flavor. However, regular cucumbers, Persian cucumbers, or English cucumbers can also be used. Just be sure to slice them thinly to maintain the perfect texture.

Can I make Korean Cucumber Salad ahead of time?

Yes, Korean Cucumber Salad can be prepared ahead of time and stored in the refrigerator. It’s best to let the salad chill for at least 30 minutes to allow the flavors to meld. You can also prepare it the night before and serve it the next day for maximum flavor.

Korean Cucumber Salad – Quick & Delicious Recipe

Name: Easy Korean Cucumber Salad
Prep time: 15 min
Total time: 45 min
Cuisine: Korean
Ingredients: 5 mini cucumbers (or 2-3 regular cucumbers); 1 tsp salt; 1.5 tsp soy sauce (or coconut aminos for gluten-free); 1 tsp minced garlic; 3 tbsp rice vinegar; 2-3 tsp chili oil (adjust based on spice preference); 3 tsp sugar; 1 tsp sesame oil; 2 tsp sesame seeds (optional); 3 tbsp green onions (diced, optional)

Description

Korean Cucumber Salad is a refreshing, light dish featuring crisp cucumbers tossed in a tangy, slightly sweet, and spicy Asian dressing. It’s a perfect side dish for any meal, especially in the summer, with a burst of flavor from rice vinegar, chili oil, and sesame oil.

Ingredients

Scale

5 mini cucumbers (or 2-3 regular cucumbers)
1 tsp salt
1.5 tsp soy sauce (or coconut aminos for gluten-free)
1 tsp minced garlic
3 tbsp rice vinegar
2-3 tsp chili oil (adjust based on spice preference)
3 tsp sugar
1 tsp sesame oil
2 tsp sesame seeds (optional)
3 tbsp green onions (diced, optional)

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Instructions

Slice the cucumbers thinly. If you prefer, spiralize them for a fun presentation.
Sprinkle the sliced cucumbers with salt and let them sit for 8-12 minutes to draw out excess water.
Rinse the cucumbers under cold water, then pat them dry with paper towels.
In a small bowl, combine the minced garlic, sugar, sesame seeds, and green onions. Stir well.
Add the rice vinegar, soy sauce, and chili oil to the bowl and mix to combine.
Pour the dressing over the cucumbers and toss gently to coat.
Garnish with additional sesame seeds and green onions if desired.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.

Notes

For a spicier version, increase the amount of chili oil or add Korean chili flakes.
If you prefer a milder salad, reduce or omit the chili oil.
The salad can be made ahead and stored in the refrigerator for up to 2-3 days.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-cook
Cuisine: Korean

Nutrition

Serving Size: 1 serving
Calories: 67 kcal
Sugar: 6 g
Sodium: 1252 mg
Fat: 3 g
Saturated Fat: 0.5 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 0 mg