Kimchi Cucumber Salad

Why You’ll Love This Recipe

Kimchi Cucumber Salad is quick to prepare, bursting with flavor, and incredibly versatile. The cucumbers stay crunchy while the kimchi adds a punch of umami and spice, and a touch of toasted sesame seeds rounds out the flavor with a nutty aroma. It’s a simple recipe that elevates any meal and gets better as it sits in the fridge.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 English cucumber, sliced into half moons
A little less than 1/4 cup thinly sliced red onion
2 tbsp rice vinegar
Pinch of salt
Several grinds of fresh black pepper
1/3 cup + 1 tbsp chopped kimchi
1/2 teaspoon toasted sesame seeds

Directions

1. Combine cucumber, red onion, rice vinegar, salt, and black pepper in a medium-sized non-reactive bowl.

2. Add chopped kimchi and toasted sesame seeds. Stir until ingredients are evenly combined.

3. Refrigerate for at least 1–2 hours before serving to allow the flavors to meld.

4. Serve chilled as a side dish or as part of a rice bowl. Best eaten within 3–4 days.

Servings and timing

Servings: 4
Prep time: 5 minutes
Cook time: 0 minutes
Refrigeration time: 1 hour
Total time: 1 hour 5 minutes

Variations

• Add sliced radishes for extra crunch.

• Mix in a teaspoon of gochugaru (Korean red pepper flakes) for more heat.

• Use seasoned kimchi for a saltier, more flavorful twist.

• Toss with a drizzle of sesame oil for additional aroma.

• Include shredded carrots or bell peppers to increase color and texture.

Storage/Reheating

• Store in an airtight container in the refrigerator for up to 3–4 days.

• This salad is best served cold; it does not require reheating.

• Stir gently before serving if the cucumbers have released liquid.

• The flavor improves as it sits, so making it a few hours in advance is ideal.

FAQs

Can I use regular cucumbers instead of English cucumbers?

Yes, though English cucumbers are less seedy and produce less water, keeping the salad crisp.

How spicy is this salad?

The spice comes from kimchi, which is generally mild to medium; adjust with extra kimchi or gochugaru if desired.

Can I make this salad vegan?

Yes, this recipe is naturally vegan as it contains only vegetables and seasonings.

Can I use regular sesame seeds instead of toasted?

You can, but toasted sesame seeds provide a richer, nuttier flavor and better texture.

How long can I store this salad?

Store in an airtight container in the fridge for up to 3–4 days.

Can I prepare this salad ahead of time?

Yes, it tastes even better after an hour or two in the fridge, as the flavors meld together.

Can I add more vegetables?

Absolutely, shredded carrots, radishes, or bell peppers complement the cucumbers and kimchi well.

Can I use white vinegar instead of rice vinegar?

Rice vinegar has a milder flavor; white vinegar will work but may taste slightly sharper.

Does the salad get soggy over time?

It may release some liquid, but refrigerating in a non-reactive bowl helps maintain crispness.

Can I serve this salad with rice bowls?

Yes, it’s an excellent side for rice bowls, grilled meats, or as a refreshing addition to any Korean-inspired meal.

Conclusion

Kimchi Cucumber Salad is a simple, flavorful, and refreshing dish that combines crisp cucumber, tangy kimchi, and nutty toasted sesame seeds. Perfect as a side for rice bowls, grilled meals, or as a stand-alone vegan salad, it’s easy to prepare and gets better as it chills. This quick Korean-inspired salad is sure to become a favorite addition to your weekly meal rotation.