Quick Cucumber Kimchi
Crunchy, zingy, and mouthwatering, Quick Cucumber Kimchi is a great side salad to any grilled meat or Asian-inspired meal.
Full disclosure: it's not fermented so technically it's not kimchi. By the way, yes, you can make homemade kimchi. However, this salad brings all the flavors of traditional kimchi onto your plate with less time and effort.
The star ingredient here is cucumber.
Cucumbers
Have you noticed that there are many types of cucumbers? Most common is the garden cucumber which is dark green and contains seeds. They are easy to grow in raised garden beds, as I found out last year.
Along with the common garden variety, seedless English cucumbers are available at most grocery stores. Lately, I've seen more varieties offered at my local supermarket and farmers market. These include Persian cucumbers, which are shorter with thinner skins, and lemon cucumbers, which resemble a tennis ball.
All cucumber varieties provide a cool, refreshing crunch to salads, sandwiches, and fresh veggie platters. For this recipe, I used a combination of garden and Persian cucumbers because that is what I had on hand, but you can use what you like.
The combination of cucumbers with other veggies, namely carrots and onions brings irresistible crunch. Season with Korean red pepper flakes, garlic, sesame oil, sugar, and rice vinegar for a flavorful but not-too-spicy sauce, and now you've got a salad that is tangy and refreshing.
Lessons Learned
- Gochugaru, or Korean red pepper flakes, are at Asian grocery stores or online. Be sure to get the red pepper flakes rather than the powder.
- This salad is perfect for vegans! Unlike traditional kimchi, this one has no fish sauce or animal products.
- Serve quick cucumber kimchi with Korean BBQ Ribs, Miso-Caramel Salmon, or Asian Pork and Mushroom Burgers. Delish!
Hat Tips
Many thanks to Stella ‘n Spice and Korean Bapsang for the cucumber kimchi recipe inspiration.
Quick Cucumber Kimchi
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
- 4 cups cucumbers, sliced or cubed
- 1 cup carrots, shredded (or thinly sliced)
- ½ cup white onion, sliced
- ¼ cup green onions, sliced
- 2 tsp kosher or coarse salt
- 2 Tbsp gochugaru (Korean red pepper coarse flakes)
- 2 Tbsp granulated sugar
- 2 Tbsp unseasoned rice vinegar
- 1 Tbsp sesame oil
- ½ Tbsp minced garlic
Instructions
- Place cucumbers, carrots, white onions, and green onions in a colander or salad spinner insert. Sprinkle with salt and toss to combine. Allow to sit for 10 minutes in the sink to let juices drain off.
- Spin the veggies in a salad spinner to remove excess water or use paper towels to pat dry. Tip the veggies into a large bowl.
- Mix the sauce ingredients until thoroughly combined. Pour the sauce over the cucumber mixture and gently toss to coat.
- Serve immediately. Cover leftovers and keep in the fridge for up to one week.
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