Bright, tangy, and refreshingly crisp, this Korean-inspired cucumber salad is a perfect blend of flavors and textures.
Packed with fiber-rich cucumbers and probiotic-rich kimchi, it supports digestion and gut health while offering plant-based protein and heart-healthy fats from sesame oil.
Quick to toss together and naturally low in carbs, it’s ideal for everyday meals, lunchboxes, or last-minute side dishes.
10-Minute Tangy Kimchi Cucumber Salad
Equipment
- 1 large mixing bowl
- 1 sharp knife
- 1 cutting board
- Measuring Spoons
Ingredients
- 4 kirby cucumbers peeled in strips and thinly sliced
- ½ cup kimchi roughly chopped
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon seasoned rice vinegar or regular rice vinegar with 1/2 tsp maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds optional
- Fresh cilantro for garnish optional
Instructions
- Prepare the Cucumbers: Start by washing your cucumbers thoroughly under cold running water. If using kirby cucumbers, peel them in alternating strips to create an attractive striped pattern while retaining some skin for texture and nutrients. Slice the cucumbers into thin, even rounds—aiming for about 1/8 inch thick—to ensure every piece absorbs the flavors of the dressing. If you prefer a firmer texture, sprinkle lightly with salt and let them sit for 5–10 minutes, then gently pat dry with a paper towel.
- Chop the Kimchi: Take your pre-fermented kimchi and roughly chop it into bite-sized pieces. Avoid over-chopping; you want the kimchi to retain some texture for contrast with the crisp cucumbers. The kimchi will bring a slightly spicy, tangy, and umami-rich flavor that elevates the freshness of the cucumbers.
- Measure and Mix the Dressing: In a small bowl or directly in your mixing bowl, combine 2 tablespoons of low-sodium soy sauce, 1 tablespoon of seasoned rice vinegar (or a mild vinegar substitute plus a tiny splash of maple syrup if needed), and 1 tablespoon of sesame oil. Whisk or stir gently until fully blended. This dressing provides a balanced mix of salty, tangy, and nutty notes that enhance the salad without overpowering it.
- Combine Cucumbers and Kimchi: Place the sliced cucumbers in a large mixing bowl. Add the chopped kimchi on top. Using a gentle folding motion with a spatula or salad tongs, mix the cucumbers and kimchi together. This method prevents the cucumbers from breaking while ensuring the kimchi flavors are evenly distributed.
- Add the Dressing: Pour the prepared dressing evenly over the cucumber and kimchi mixture. Toss carefully but thoroughly to ensure each cucumber slice is lightly coated. Take care not to overmix, which can release too much water from the cucumbers and make the salad watery.
- Garnish and Add Finishing Touches: If using sesame seeds, sprinkle 1 tablespoon over the top for added crunch and visual appeal. For a fresh herbal note, add a small handful of roughly chopped cilantro. These garnishes are optional but enhance both flavor and presentation.
- Taste and Adjust Seasoning: Before serving, taste the salad. If you prefer more tang, add a splash of rice vinegar; for saltiness, a few extra drops of soy sauce will do. Mixing gently ensures the adjustments are evenly incorporated.
- Serve Immediately or Chill: This salad is best served fresh, immediately after tossing, when cucumbers are crisp and flavors vibrant. If you plan to prepare in advance, store in an airtight container in the refrigerator for up to one day. To prevent wateriness, do not add the dressing until just before serving if you are refrigerating the cucumbers for longer.
Notes
- Use fresh, firm cucumbers for the best crunch; kirby or Persian cucumbers are ideal.
- If your cucumbers release too much water, lightly salt them and let them rest for 5–10 minutes, then pat dry.
- Kimchi adds natural tang and spice—feel free to adjust the amount based on your heat preference.
- Substitutions for seasoned rice vinegar can include regular rice vinegar plus a small splash of maple syrup or honey to maintain balance.
- Garnishes like sesame seeds and cilantro are optional but elevate both flavor and presentation.
Chef’s Secrets for Perfect Flavor
The key to an exceptional kimchi cucumber salad lies in balancing flavors and textures.
Always slice cucumbers thinly and evenly to allow the dressing and kimchi to coat each piece.
For a crispier texture, salt cucumbers in advance to remove excess moisture.
Using high-quality sesame oil adds a nutty aroma, while fresh kimchi enhances umami and tanginess.
For added depth, let the salad rest for 5 minutes before serving to allow flavors to meld.
Serving Suggestions for Every Occasion
This salad shines as a refreshing side dish alongside grilled proteins, rice bowls, or noodle dishes.
It also works beautifully as a light lunch paired with avocado toast or a protein-packed wrap.
For entertaining, serve in small bowls or on a platter with a sprinkle of sesame seeds and fresh cilantro to make it visually appealing.
It’s quick to toss together, making it perfect for weeknight dinners or meal prep.
Storage Tips for Maximum Freshness
Store any leftover salad in an airtight container in the refrigerator for up to one day.
To maintain crispness, keep cucumbers and dressing separate if making ahead.
Add sesame seeds and cilantro just before serving.
Avoid freezing, as cucumbers will become watery and lose texture.
If the salad becomes slightly watery after chilling, simply drain excess liquid and gently re-toss before eating.
Frequently Asked Questions
1. Can I use other types of cucumbers?
Yes! Persian cucumbers or a large English cucumber work well. Adjust slicing thickness for consistent texture and flavor absorption.
2. How spicy is this salad?
The heat comes from the kimchi. Mild kimchi will produce a gentle tang, while spicier kimchi adds a more pronounced kick. You can adjust to taste.
3. Can I make this salad ahead of time?
You can prep the cucumbers and kimchi in advance, but for the freshest taste, combine them with the dressing just before serving to prevent wateriness.
4. Is this recipe vegan and low-carb?
Yes, this salad is fully plant-based and naturally low in carbohydrates. It’s also rich in fiber and probiotics thanks to the cucumbers and kimchi.
5. Can I add other flavors or ingredients?
Absolutely! Thinly sliced radishes, shredded carrots, or a sprinkle of green onions work well. You can also drizzle extra sesame oil or a dash of chili flakes for enhanced flavor.
