Spicy Cucumber Salad Recipe
Add Preferred SourceIf you’re after a quick, flavorful dish to spice up your meals, this Spicy Cucumber Salad is a must-try. With crisp cucumbers, tangy rice wine vinegar, and a kick of Korean chili flakes, it’s a refreshing crunch and packs bold flavors in every bite. It’s an easy-to-make vegan salad that’s not only delicious but also packed with nutrients, making it perfect for a light lunch, a side dish, or even a healthy snack. Give it a go, and it might just become your new favorite.
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I love how easy this salad is to throw together. It’s not your usual salad, and it’s great to serve to friends when you want to show that you’ve made an effort (without actually making an effort). While the recipe actually takes 30 minutes, most of that is waiting for the cucumber to drain, and while it’s draining, you can get working on the main dish. You can pair the salad with anything, but it goes really well ith a vegan Korean stir fry or Korean vegan barbeque.
Ingredients you’ll need
You’ll need all the ingredients shown in the photograph below.
How to make Korean Cucumber Salad with step-by-step instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Prepare the cucumbers
Thinly slice the cucumbers and gently toss them with salt. Set them aside for 25 – 30 minutes. This step helps draw out excess moisture, making the cucumbers extra crunchy. I always place them in a colander over my sink to let any liquid drip down the drain, and this way, there’s no mess.
Tip: Use a mandoline slicer for uniformly thin slices, which will absorb the flavors better.
Drain and Season
After the cucumbers have sat for 25 – 30 minutes, drain the excess fluid. Gently toss the cucumbers with gochugaru, scallion, sugar, garlic, rice wine vinegar, sesame seeds, and sesame oil. Ensure that the cucumbers are evenly coated with the seasoning.
Tip: Mix the dressing ingredients separately before adding to the cucumbers to ensure even distribution and
Serve and Enjoy
Once the cucumbers are well coated, your Spicy Cucumber Salad is ready to serve. Enjoy it as a refreshing side dish, a light lunch, or a healthy snack.
Tip: Let the salad sit for an additional 10 minutes after mixing to allow the flavors to meld together for an even more delicious taste.
Recipe notes and expert tips
- Cucumbers: Korean cucumbers are ideal for this recipe due to their thin skin and crisp texture. If you can’t find them, any thin-skinned cucumber, like Persian or English cucumbers, will work.
- Gochugaru: These Korean red chili flakes add a unique flavor and heat. Adjust the amount to suit your spice preference.
- Uniform Slices: Use a mandoline slicer for even, thin cucumber slices. This ensures that all pieces absorb the flavors equally.
- Mixing: Combine the dressing ingredients separately before tossing them with the cucumbers to ensure even coating.
- Resting Time: Letting the salad sit for an extra 10 minutes after mixing allows the flavors to meld together, enhancing the taste.
- Customization: Feel free to add other veggies like thinly sliced radishes or carrots for added color and crunch.
How to store leftover Korean cucumber salad
This spicy cucumber salad stores well, just transfer it to an airtight container and place it in the refrigerator. It’ll keep for up to 24 hours. As it sits, the cucumbers continue to absorb the flavors, which I think makes them even more delicious the next day.
For the best taste and texture, just give it a quick toss before serving again. If you find that the cucumbers have released more water, just drain the excess liquid before enjoying your salad.
What to Serve with Spicy Cucumber Salad
I love eating this as a side to a delicious Broccoli and Mushroom Stir Fry on a bed of rice or a Tofu Noodle Stir Fry.
It’s also delicious with my Gochujang Cabbage Steaks and adds a refreshing pop when you eat it with a Chickpea Burger.
More Easy Recipes for You to Try at Home
- Vegan Couscous Salad
- Blood Orange and Fennel Salad
- Vegan Falafel Bowl
- Veggie Wraps
- Mexican Lettuce Wraps
Ingredients
- 1 teaspoon salt
- 2 Korean cucumbers any thin cucumber will work
- 1 tablespoon Gochugaru Korean red chili flakes
- 1 scallion sliced
- ½ teaspoon sugar
- ½ teaspoon garlic minced
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame seeds
- 1 teaspoon sesame oil
Instructions
- Thinly slice the cucumbers and toss them gently with salt, and set them aside for 25 – 30 minutes.1 teaspoon salt
- Drain excess fluid, and gently toss with gochugaru, scallion, sugar, garlic, rice wine vinegar, sesame seeds, and sesame oil, ensuring that the cucumbers are evenly coated. Serve and enjoy.2 Korean cucumbers, 1 tablespoon Gochugaru Korean red chili flakes, 1 scallion, ½ teaspoon sugar, ½ teaspoon garlic, 1 teaspoon rice wine vinegar, 1 teaspoon sesame seeds, 1 teaspoon sesame oil
Notes
- Cucumbers: Korean cucumbers are ideal for this recipe due to their thin skin and crisp texture. If you can’t find them, any thin-skinned cucumber, like Persian or English cucumbers, will work.
- Gochugaru: These Korean red chili flakes add a unique flavor and heat. Adjust the amount to suit your spice preference.
- Uniform Slices: Use a mandoline slicer for even, thin cucumber slices. This ensures that all pieces absorb the flavors equally.
- Mixing: Combine the dressing ingredients separately before tossing them with the cucumbers to ensure even coating.
- Resting Time: Letting the salad sit for an extra 10 minutes after mixing allows the flavors to meld together, enhancing the taste.
- Customization: Feel free to add other veggies like thinly sliced radishes or carrots for added color and crunch.
