If you’ve been craving something light, refreshing, and packed with flavor, this Asian Cucumber Salad might just become your new obsession. It’s crisp, tangy, a little spicy, and ready in under 30 minutes — the kind of side dish that turns even a simple dinner into something memorable.

The magic here is in the texture and balance. We start with Persian cucumbers for their tender skin and sweet crunch, then bring them to life with soy sauce, rice vinegar, a touch of sugar, and a kick of gochugaru (that gorgeous Korean red pepper powder). The result is a Korean cucumber salad that’s bright, bold, and incredibly versatile.

It’s the perfect Asian side dish for grilled meats, rice bowls, noodles — honestly, I’ve eaten it straight from the bowl as a snack more times than I care to admit. And the best part? No stove, no oven, no fuss. Just slice, mix, and enjoy.

Whether you’re serving it alongside barbecue or adding it to your weekly meal prep, this salad brings both freshness and a little fiery flair to the table.

Why You’ll Love This Asian Cucumber Salad

Fresh & crisp: The salted cucumber method keeps them crunchy.
Customizable heat: Adjust the gochugaru for mild or spicy.
No cooking needed: A true summer (or busy night) lifesaver.
Pairs with everything: From bulgogi to grilled salmon.

Ingredients

5–6 Persian cucumbers (about 500 g)
22 g (1 ½ tbsp) salt
15 g (1 tbsp) minced garlic
35 g (⅓ cup) sliced onions
25 g (¼ cup) sliced green onions (optional)
15 ml (1 tbsp) soy sauce
30 ml (2 tbsp) rice vinegar
14–28 g (1–2 tbsp) gochugaru (adjust to taste)
12 g (1 tbsp) brown sugar
9 g (1 tbsp) sesame seeds

Step-by-Step Instructions

Prep the cucumbers: Wash and spiral-cut or thinly slice the cucumbers. Place in a large bowl and sprinkle with salt between layers. Toss gently to coat.
Draw out moisture: Let sit for 15–20 minutes to release excess water.
Rinse & dry: Rinse thoroughly with cold water and pat dry with paper towels.
Make the dressing: In a separate bowl, combine garlic, onions, green onions (if using), soy sauce, rice vinegar, gochugaru, brown sugar, and sesame seeds. Stir well.
Toss & serve: Add cucumbers to the dressing and toss until coated. Serve immediately for the best crunch.

Tips for the Best Spicy Cucumber Salad

Spice control: Start with 1 tbsp gochugaru, then add more if you like it hotter.
Make ahead: Prep cucumbers and dressing separately, then combine just before serving.
Vinegar swap: Apple cider vinegar works in a pinch, though rice vinegar gives the best flavor.
Cucumber choice: English cucumbers also work — just halve and slice into thin half-moons.

A Little Kitchen Story

The first time I made this salad, it was one of those “use what you have” moments. I had cucumbers, soy sauce, and a jar of gochugaru from a previous recipe. The result was so addictive that my family asked for it three nights in a row. Now, it’s one of those side dishes I make without even measuring — a pinch of this, a splash of that, and somehow it always works out perfectly.

What to Serve with Asian Cucumber Salad

This salad shines next to:

Korean BBQ like bulgogi or galbi.
Grilled fish such as salmon or mackerel.
Rice bowls topped with eggs, veggies, and meat.
Noodle dishes like japchae or sesame soba.

It’s also a refreshing picnic side that stands up well next to richer mains like fried chicken or pork belly.

How to Store

For maximum crunch, enjoy the salad right after tossing. If storing, keep it in an airtight container in the fridge for up to 24 hours. The cucumbers will soften over time but still taste delicious.

FAQs

Can I make it less spicy?

Yes — reduce the gochugaru or skip it entirely for a milder version.

Is gochugaru the same as chili flakes?

No, it’s milder and fruitier, giving the salad flavor without overwhelming heat.

Can I use regular cucumbers?

Yes, but peel them if the skin is thick, and remove seeds for best texture.

If you’ve been searching for a quick, flavorful, and downright irresistible Asian cucumber salad, this is the one. Crisp cucumbers, tangy dressing, and a hint of spice — it’s the side dish you’ll find yourself making again and again.

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