Korean cucumber salad

    55 min

    This refreshing Korean cucumber salad is easy to prepare and an ideal side dish to a larger meal. Allow time to chill in the fridge before serving for best results.

    1 person made this

    Serves: 6 

    • 1.3kg cucumber, seeded and sliced paper-thin
    • 1 1/2 tablespoons sea salt
    • 120ml rice vinegar
    • 1 tablespoon rice wine
    • 2 tablespoons sesame oil
    • 2 tablespoons runny honey
    • 2 tablespoons freshly squeezed lemon juice
    • 1 spring onion, sliced
    • 1 tablespoon sesame seeds, toasted
    • 2 walnut halves, finely chopped (optional)
    • 1 clove garlic, minced
    • 1 1/2 teaspoons Korean red chilli pepper powder
    • freshly ground black pepper, to taste

    Prep:10min  ›  Extra time:45min chilling  ›  Ready in:55min 

    1. Place sliced cucumbers in a large bowl and sprinkle evenly with sea salt; allow liquid to drain from cucumbers, about 15 minutes. Spoon cucumbers onto sheets of kitchen paper; wrap kitchen paper around cucumbers and wring out as much liquid as possible.
    2. Mix rice vinegar, rice wine, sesame oil, honey, lemon juice, spring onion, sesame seeds, walnuts, garlic, Korean red chilli pepper powder, and ground black pepper in a bowl; add cucumbers and toss. Cover bowl with cling film and chill in the fridge until flavours blend, at least 30 minutes.


    Red pepper flakes can be substituted for the Korean red pepper powder.

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    Reviews in English (7)


    This was an awesome dish. I used the same spice mixture (1/2 tsp Korean red pepper powder) as my homemade kimchi spice mixture and it was great!  -  17 Jul 2014  (Review from Allrecipes US | Canada)


    I love this recipe but like the tartness n more than the sweet so I add 1/4 c water and sugar and 1/2 c vinegar which makes it perfect for me!  -  13 Jul 2014  (Review from Allrecipes US | Canada)


    It didn't say to rinse the salt off the cucumbers. I didn't and I think it turned out very salty. I followed the directions to a tee except for that step. I believe it would have been much better had I rinsed the cucumbers before pressing them in paper towels. Will try again. I toasted the sesame seeds for 1-1/2 minutes on high in the microwave, flipping them every 15 seconds. Worked great!  -  10 Aug 2014  (Review from Allrecipes US | Canada)