Valentina Ablaev
This asian cucumber salad recipe is the easiest side salad to accompany your meal. A unique salad loaded with crisp cucumber in the best spicy dressing, this side dish is the ideal way to elevate your next meal.
A Korean cucumber salad is a classic side dish served at Korean restaurants. Just like our homemade kani salad, this salad has a unique flavor that leaves you craving more! Just like our orange chicken copycat recipe, you’ll be surprised at how easy this restaurant favorite is to make at home!
Why Make This Salad:
This korean cucumber salad is the perfect copycat recipe that tastes incredible and is healthy at the same time! You most likely already have all of the ingredients for this salad, so get to it!
Ingredients Tips for Asian Cucumber Salad Recipe
- Cucumbers – mini cucumbers are key for the perfect salad.
- Garlic & ginger – freshly grated garlic and ginger give a delicious kick to this salad.
- Soy sauce – adds a great flavor to this dressing.
Gluten-free: Make this salad gluten-free by using coconut aminos instead of soy sauce! - Vinegar – provides this salad with a refreshing tang.
- Sugar – a touch of sweetness balances all those incredible flavors.
Substitute: Use maple syrup or honey as a substitute! - Toasted sesame oil – a flavorful oil that adds a lot of taste to this salad.
- Crunchy chili oil – bring a kick of spice to this salad.
“Gochugaru” or korean red pepper flakes are traditionally used in korean spicy cucumber salad but red chili pepper flakes are more accessible! - Garnish – a topping of sesame seeds, green onion, and fresh cilantro takes this salad to the next level.
See the recipe card below for a full list of ingredients and quantities.
Mini Cucumber vs English Cucumber
What is the difference between mini cucumbers and english cucumbers?
Mini cucumbers, also known as persian cucumbers, are shorter, and have a better texture for this salad. However, both can be used; we recommend slicing the English cucumber in half to create smaller pieces.
How do you make Spicy Cucumber Salad Recipe?
The easiest step-by-step instructions:
- Slice the cucumbers into 1/2-inch circles and add to a large bowl.
2. In a bowl, mix together the dressing ingredients.
3. Add dressing to the salad bowl and toss until combined. Garnish with sesame seeds and cilantro.
Expert Tips
- Crispy cucumbers. For the best crunch, add the sliced cucumbers to a large mixing bowl of cold water. Add about a teaspoon of salt and let them sit for 30 minutes. Rinse the cucumber with water a few times to get off all the salt. Pat off the excess moisture with a paper towel.
- Let the cucumbers sit. For the best flavor, let the cucumbers marinate in the salad dressing in the fridge for a few hours. The flavor only gets better.
Serving Suggestions:
- Full meal: Serve this salad with other classic Asian dishes! We love to serve this salad with a classic teriyaki chicken bowl for a balanced meal!
- Better than takeout: Pair this salad with a side of homemade shrimp spring rolls and a bowl of chicken and broccoli stir fry!
Store & Reheat
- Storing leftovers. This salad stores incredibly in the fridge! Keep the salad in an airtight container for up to 3 days.
- Freeze. We don’t recommend freezing this salad.
More Asian-Inspired Recipes
If you enjoyed this salad recipe, be sure to try our other easy asian recipes; here are some of our favorites:
One Pan Meals- Grains and Pasta
- Appetizer
- Chicken
- Chicken Wings
If you tried this Asian cucumber salad recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Asian Cucumber Salad Recipe
Ingredients
- 4 Persian cucumbers sliced into ½ inch rounds (or 1 English cucumber)
dressing:
- 2 garlic cloves minced
- ½ tsp freshly grated ginger
- 1/2 tsp salt
- 2 tsp soy sauce
- 1 tsp white vinegar
- 1 Tbsp sugar
- 1 tsp toasted sesame oil
- 2 Tbsp olive oil
- 2 tsp crispy chili oil
- sesame seeds for garnish optional
- fresh cilantro for garnish optional
Instructions
- Slice the cucumbers in half then 1/2-inch circles (note: If using an English cucumber, cut it in half lengthwise and slice it into 1/2-inch slices.)
- In a bowl, combine the ingredients for the dressing.
- Add sliced cucumbers to a large bowl and toss with the dressing.
- Garnish with sesame seeds and cilantro.
- Serve and enjoy, friends.
Notes
- Best crunch. For a crispier salad, add the sliced cucumbers to a bowl of ice-cold water. Add a teaspoon of salt and let them sit for 30 minutes. Rinse the cucumber a few times to remove all the salt. Pat the cucumbers dry before adding the dressing.
- Let the cucumbers sit. For the best flavor, let the cucumbers marinate in the salad dressing in the fridge for a few hours.
- Leftovers. Store leftover cucumber salad in an airtight container in the fridge for up to 3 days.
Nutrition
Recipe FAQs
Yes, you can make this salad in advance! The flavors taste even better when marinated for 24 hours. Don’t wait too long, or you’ll have a soggy salad.
Sesame oil is an essential ingredient in this korean cucumber salad. It gives the salad a unique flavor that can’t be replicated. I urge you to try it as written.
This salad uses a few teaspoons of chili pepper, so it isn’t too spicy, but it has a slight kick to it.
