Need to use up a bounty of cukes? This easy, Korean-inspired kimchi cucumber salad takes less than 10 minutes to make.
In the summer, when I’m at a loss for what to make as a vegetable side (and feeling a bit lazy, perhaps), I make this kimchi cucumber salad. It’s ready in no time and uses just 6 ingredients. Crunchy, funky, and refreshing, it relies on the pungency of store-bought kimchi to infuse the cucumbers with a lot of flavor, all with very little effort.
Ingredient Notes + Substitutions
- Cucumbers: You can use kirby, Persian, or English cukes here.
- Kimchi: Look for this spicy Korean fermented cabbage in the refrigerated section of the supermarket.
- Soy Sauce: Adds umami and salt.
- Seasoned Rice Vinegar: This vinegar has some salt and sugar added to it. If you want to sub with regular rice vinegar (or another mild vinegar like white wine or apple cider), compensate with a tiny splash (~1/2 teaspoon) of maple syrup/honey.
- Sesame Oil: Adds nuttiness and richness.
- Sesame Seeds: Totally optional here, but I like the crunchy texture they add.
How to Make Kimchi Cucumber Salad
Step 1: Chop the veg.
Thinly slice the cucumbers and roughly chop the kimchi. Combine in a large bowl.
Step 2: Dress the salad.
To the bowl, add the soy sauce, vinegar, sesame oil, and seeds.
Make-Ahead Tips
If you don’t anticipate eating the whole salad the same day you make it (i.e. if you think you’ll have leftovers), I suggest salting the cucumbers before adding them to the salad. Otherwise, the salad will get watery as it sits in the fridge. (Alternatively, just halve the recipe.)
To salt cucumbers, slice them up, place in a mesh strainer set over a plate, and toss with a heaping teaspoon of coarse salt. Set aside for 15 minutes. Then drain off the liquid that pools at the bottom of the plate and proceed with making the salad.
How to Serve Kimchi Cucumber Salad
For a simple meal, pair it with rice and baked tofu. Or serve as part of a larger Asian-inspired feast with miso eggplant, sesame garlic tofu, and creamy peanut noodles.
More Summer Vegetables…
The Full Recipe
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.
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Kimchi Cucumber Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean-Inspired
- Diet: Vegan
Description
This easy, Korean-inspired cucumber salad takes less than 10 minutes to make.
Ingredients
- 4 kirby cucumbers, peeled in strips and cut into thin rounds* (see note below)
- 1/2 cup kimchi, roughly chopped
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon seasoned rice vinegar*
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds (optional)
- Cilantro, for garnishing (optional)
Instructions
Combine all the ingredients in a large bowl. Toss to incorporate and adjust the seasonings, if needed. Serve immediately.*
Notes
- Don’t have kirbies? Sub with Persian cucumbers or 1 English cucumber.
- This vinegar has some salt and sugar added to it. If you want to sub with regular rice vinegar (or another mild vinegar like white wine or apple cider), compensate with a tiny splash (~1/2 teaspoon) of maple syrup/honey.
- If you don’t anticipate eating the whole salad the same day you make it (i.e. if you plan to have leftovers), I suggest salting the cucumbers before adding them to the salad. Otherwise, the salad will get watery as it sits in the fridge. See instructions above the recipe card.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 95
- Sodium: 575 mg
- Fat: 4.9 g
- Carbohydrates: 12.9 g
- Fiber: 1.8 g
- Protein: 2.9 g
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