Cucumber Kimchi Salad

Name: Cucumber Kimchi Salad
Prep time: 35 min
Total time: 35 min
Cuisine: Korean-inspired
Ingredients: 5 Persian cucumbers* (see note below); 1 teaspoon fine sea salt; 1/2 cup kimchi, roughly chopped; 1/4 cup roughly chopped cilantro*; 1 tablespoon toasted sesame seeds; 1 tablespoon seasoned rice vinegar*; 1 tablespoon toasted sesame oil; 1 to 2 teaspoons soy sauce, to taste

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Need to use up a bounty of cukes? You’ve gotta try this easy cucumber kimchi salad – it’s crunchy, funky, and so refreshing.

Cucumber kimchi salad in a white bowl, garnished with cilantro and sesame seeds.

When it comes to cucumber salad, there are a lot of directions you can go, and many cultures around the world have their own traditional take. In the Mediterranean, you’re likely to find cukes mingling with tomatoes and feta; in Eastern Europe, dressed in sour cream; across Asia, doused in rice vinegar with roasted peanuts. I could go on.

Cucumbers are an ideal summer salad base because they’re pretty much a blank canvas. And I’ve never met anyone who doesn’t enjoy their cooling effects.

Dressing cucumbers with kimchi has been my personal favorite for years. (In fact, the initial version of this recipe was published in 2023.) Korean fermented cabbage is pungent, tangy, and a tad spicy, making it an excellent shortcut ingredient for infusing cucumbers with a ton of flavor.

Quick Recipe Summary

What: Smashed cucumber salad with store-bought kimchi, cilantro, and sesame seeds.
Why You’ll Love It: It’s crunchy, pungent, and refreshing, all while requiring minimal effort.
How: Persian cucumbers are smashed with the back of a knife, salted in a colander [to draw out moisture], then combined with kimchi and seasonings.

Key Ingredients + Substitutions

Persian Cucumbers: I find that these have the best flavor, plus a thin, non-bitter skin that’s perfect for salad. If you can’t find Persian, use Kirby.
Kimchi: Look for this spicy Korean fermented cabbage in the refrigerated section of the supermarket (near things like tofu, miso, etc.). Sometimes kimchi contains seafood ingredients, so if you’re vegan, be sure to grab a fully plant-based one.
Cilantro: Lends a fresh, grassy note. If you’re a cilantro-hater, just skip it – there is no sub for it in this recipe.
Seasoned Rice Vinegar: This vinegar has some salt and sugar added to it, making it ideal for dressing salads.
Sesame Seeds: Add nuttiness and textural contrast.

Ingredients gathered to make cucumber kimchi salad.

How to Make Cucumber Kimchi Salad (Step-by-Step Photos)

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Smash the Cucumbers

Lay a cucumber on your cutting board, then lay the side of your knife over the cuke, and gently smash with a closed fist until it cracks and flattens a bit. Then cut it on a diagonal into 1/2-inch chunks.

Showing how to smash a cucumber with a knife.

Step 2: Salt the Cucumbers

Place cucumbers in a mesh strainer set over a bowl. Sprinkle with salt and toss gently. Set aside for about 20 minutes to allow the cucumbers to release their juices. Discard – or, if you’re feeling adventurous, drink! – the cucumber juice.

Salting cucumbers in a mesh strainer to remove excess liquid.

Step 3: Dress the Salad

Transfer the cucumbers to a large bowl and combine with the remaining ingredients. Serve immediately.

Why Smash the Cucumbers

This is a traditional Chinese cucumber prep technique. It results in irregularly-shaped cucumber pieces with craggy edges that trap the seasonings – a.k.a. more flavor in every bite!

Why Pre-Salt the Cucumbers

Tossing chopped cucumbers with salt before using them in a salad gets excess moisture out, which helps prevent a soggy salad. Furthermore, pre-salting cucumbers makes them crunchier and helps them absorb seasonings.

Serving Suggestions

I prefer serving this salad right away, because the cucumbers do get soggy over time. However, some people don’t mind sogginess and enjoy the salad from the fridge over 2-3 days.

Pair the salad with tofu sushi rolls, Chinese eggplant stir-fry, and/or peanut tempeh noodles for a complete Asian-inspired feast.

Smashed cucumber salad with kimchi and cilantro.

FAQ’s

Is kimchi vegan?

Traditionally, no, as it usually contains fermented seafood ingredients like fish sauce, shrimp, and/or anchovies. However, vegan kimchi is increasingly more available in the States – be sure to read the ingredient label.

How long does cucumber kimchi salad last in the fridge?

You can keep this salad in the fridge and eat it over 2-3 days. Note that the cucumbers will get soggy over time.

Is this salad the same as oi muchim?

Not exactly. Oi muchim is a popular Korean cucumber salad that uses gochugaru (Korean chili powder) to season the cucumbers. My version uses actual kimchi (Korean fermented cabbage) instead, but the results are somewhat similar.

More Summer Salads to Try

Let me know if you try this salad! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.

The Full Recipe