A vibrant bowl of Korean cucumber salad featuring sliced cucumbers coated in a glossy, tangy dressing. The salad is garnished with sesame seeds and thinly sliced green onions, with the cucumbers maintaining a crisp texture and bright green color. The presentation emphasizes a fresh, appetizing appearance, with the salad served in a clean, white dish that highlights the colors and textures.

Crunchy & Tangy Korean Cucumber Salad

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Crunchy & Tangy Korean Cucumber Salad 🥒🍋✨

1. Introduction

If you’re searching for a Korean cucumber salad that combines crisp textures with vibrant flavors, you’ve come to the right place! This crunchy cucumber salad offers a delightful mix of tangy notes and spice, making it a perfect side dish for any meal. Whether you’re looking to add some freshness to your dinner or impress guests with an authentic Korean appetizer, this tangy cucumber salad hits all the right notes. Easy to prepare and packed with flavor, this recipe is a must-try for any home cook.

2. Ingredients for Korean Cucumber Salad

  • 4-5 Japanese or Persian cucumbers (thinly sliced)
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon sugar
  • 2 cloves garlic (minced)
  • 1 teaspoon red pepper flakes (adjust to taste)
  • 1 tablespoon toasted sesame seeds
  • Fresh cilantro or green onions (for garnish)
  • Salt to taste

3. Step-by-Step Instructions to Make a Crunchy & Tangy Korean Cucumber Salad

Prepare the Cucumbers

Start by washing the cucumbers thoroughly. Thinly slice the cucumbers into rounds or half-moons, depending on your preference. Place the slices in a mixing bowl and lightly sprinkle with salt. Let sit for 10 minutes to draw out excess moisture, then rinse and pat dry with paper towels.

Make the Tangy Dressing

In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and minced garlic. Adjust the sweetness or tanginess by adding more sugar or vinegar as needed. Add red pepper flakes for a spicy kick, customizing the heat level to your taste.

Toss and Garnish

Pour the dressing over the prepared cucumbers and toss until evenly coated. Sprinkle with toasted sesame seeds and chopped green onions or cilantro for added flavor. Let the salad sit for 10-15 minutes to allow the flavors to meld.

4. Storage and Make-Ahead Tips for Korean Cucumber Salad

This crunchy cucumber salad can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the cucumbers may release more water over time, so stir the salad occasionally before serving. For best results, prepare the dressing separately and toss with fresh cucumbers just before serving.

5. Serving Suggestions for Tangy Cucumber Salad

This Korean cucumber salad is a versatile side dish that complements grilled meats, seafood, rice bowls, or even as a topping for tacos. Enhance your meal by pairing it with dishes like melt-in-your-mouth chicken or a hearty pasta from our easy one-pot pasta collection. For a refreshing beverage to go along, consider using the Ninja SLUSHi Pro RapidChill Drink Maker.

6. Tips for Making the Perfect Korean Cucumber Salad

  • Ensure cucumbers are sliced thinly for the best crunch and texture.
  • Use chilled cucumbers for a more refreshing and crisp salad.
  • If you prefer less spice, reduce or omit the red pepper flakes.
  • To add extra flavor, try including thinly sliced carrots or radishes.

7. Frequently Asked Questions about Korean Cucumber Salad

Can I substitute regular vinegar for rice vinegar?

Yes, but rice vinegar provides a milder, slightly sweet flavor that is traditional for Korean salads. If using regular vinegar, reduce the amount slightly to prevent overpowering the dish.

Is this salad vegan and gluten-free?

Absolutely! All ingredients are plant-based, and soy sauce can be replaced with tamari for gluten-free options.

How long does it take to make this cucumber salad?

The total preparation time is approximately 20 minutes, including slicing, preparing the dressing, and marinating for flavor.

8. Kitchen tools that you might need for this recipe

9. Conclusion

This Korean cucumber salad is a perfect blend of crunch and tang, bringing refreshing flavors to your table. With its simple ingredients and quick preparation, it’s an ideal dish for summer barbecues, potlucks, or everyday meals. Experiment with variations by adding extra vegetables or adjusting spice levels to suit your taste. Enjoy making this delightful crunchy cucumber salad and elevate your culinary repertoire today!

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A vibrant bowl of Korean cucumber salad featuring sliced cucumbers coated in a glossy, tangy dressing. The salad is garnished with sesame seeds and thinly sliced green onions, with the cucumbers maintaining a crisp texture and bright green color. The presentation emphasizes a fresh, appetizing appearance, with the salad served in a clean, white dish that highlights the colors and textures.

Crunchy & Tangy Korean Cucumber Salad

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Print Recipe

Discover the refreshing and flavorful Crunchy & Tangy Korean Cucumber Salad, a perfect side dish featuring crispy cucumbers coated in a tangy and spicy dressing. Ideal for summer meals, picnics, and Korean-inspired cuisine, this easy-to-make salad offers a delightful crunch with vibrant flavors.

  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4–5 Japanese or Persian cucumbers (thinly sliced)
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon sugar
  • 2 cloves garlic (minced)
  • 1 teaspoon red pepper flakes (adjust to taste)
  • 1 tablespoon toasted sesame seeds
  • Fresh cilantro or green onions (for garnish)
  • Salt to taste

Instructions

  1. Start by washing the cucumbers thoroughly. Thinly slice the cucumbers into rounds or half-moons, depending on your preference. Place the slices in a mixing bowl and lightly sprinkle with salt. Let sit for 10 minutes to draw out excess moisture, then rinse and pat dry with paper towels.
  2. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and minced garlic. Adjust sweetness or tanginess by adding more sugar or vinegar. Add red pepper flakes for spice, customizing heat to taste.
  3. Pour the dressing over the prepared cucumbers and toss until evenly coated. Sprinkle with toasted sesame seeds and chopped green onions or cilantro. Let sit for 10-15 minutes to allow flavors to meld.

Notes

  • Ensure cucumbers are sliced thinly for the best crunch and texture.
  • Use chilled cucumbers for a more refreshing and crisp salad.
  • If you prefer less spice, reduce or omit red pepper flakes.
  • For added flavor, include thinly sliced carrots or radishes.
  • Author: Serena Miller
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Side Dish
  • Method: No-Cook
  • Cuisine: Korean
  • Diet: Vegan, Vegetarian, Gluten-Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 50 Kcal
  • Sugar: 4g
  • Sodium: 350mg
  • Fat: 2.5g
  • Saturated Fat: 0.4g
  • Unsaturated Fat: 2.1g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg

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