Refreshing Korean Cucumber Salad


This Korean cucumber salad recipe is a standard, refreshing side dish. Serve it chilled.

Prep Time:
10 mins
Additional Time:
45 mins
Total Time:
55 mins


  • 3 pounds seedless cucumber, sliced paper-thin

  • 1 ½ tablespoons sea salt

  • 1 green onion, sliced

  • 1 clove garlic, minced

  • 2 walnut halves, finely chopped (Optional)

  • ½ cup rice vinegar

  • 2 tablespoons sesame oil

  • 2 tablespoons honey

  • 2 tablespoons freshly squeezed lemon juice

  • 1 tablespoon rice wine

  • 1 tablespoon toasted sesame seeds

  • 1 ½ teaspoons Korean red pepper powder

  • freshly ground black pepper to taste


  1. Place sliced cucumbers in a large bowl and sprinkle evenly with sea salt; allow liquid to drain from cucumbers for about 15 minutes.

  2. Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.

  3. Mix green onion, garlic, walnuts, rice vinegar, sesame oil, honey, lemon juice, rice wine, sesame seeds, Korean red pepper powder, and ground black pepper in a bowl; add cucumbers and toss.

  4. Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.


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

Editor's Note:

The nutrition data for this recipe includes the full amount of sodium from the salt. The actual amount of salt consumed will vary.

Nutrition Facts (per serving)

117 Calories
6g Fat
16g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 117
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Sodium 1332mg 58%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 6%
Total Sugars 10g
Protein 2g
Vitamin C 10mg 49%
Calcium 58mg 4%
Iron 17mg 93%
Potassium 389mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love