A fast, vegan, low‑calorie cucumber salad with sesame, garlic, and Korean chili paste. Perfect healthy dinner or snack. Easy 5‑minute recipe.
Imagine a bowl of crisp, thin‑sliced cucumbers tossed in a zingy Korean‑style dressing that sings with garlic, sesame, and a whisper of heat—ready in just five minutes. This vegan cucumber salad is the perfect blend of crunchy freshness, sweet‑salty balance, and bold umami that will make your taste buds do a happy dance.
🛒 Ingredients
- 4 cucumbers
- 1 tsp salt
- 1 tsp sugar
- 1 tsp sesame seeds
- 1-2 cloves minced garlic
- 1 tbsp red pepper flakes
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp Korean chili paste
👩🍳 How to Make It
- Slice each cucumber thinly on a diagonal using two chopsticks as a guide, then halve the slices.
- Transfer the sliced cucumbers to a large bowl.
- Add the salt, sugar, sesame seeds, minced garlic, red pepper flakes, sesame oil, soy sauce, rice vinegar, and Korean chili paste.
- Gently toss everything together until the cucumber pieces are evenly coated.
- Serve immediately or chill for 10 minutes for extra crispness.
🍽️ Serving Suggestions
- Plate the salad in a shallow bowl, sprinkle extra toasted sesame seeds on top, and drizzle a little extra sesame oil for a glossy finish—ideal as a refreshing side to a hearty Korean bibimbap.
- Serve the cucumber mix alongside grilled tofu or tempeh skewers, and pair with a chilled glass of cucumber‑mint water for a light, summer‑ready lunch.
- Use the salad as a vibrant topping for rice paper rolls or vegan tacos, adding a crunchy, spicy crunch that elevates any handheld.
💡 Chef's Tips & Variations
- For extra crunch, toss in a handful of thinly sliced radish or carrot ribbons right before serving.
- Swap the Korean chili paste for a dash of gochujang or a splash of sriracha if you prefer a deeper, fermented heat.
- Add a spoonful of toasted crushed peanuts or hemp seeds for texture and a boost of protein, especially good for meal‑prep bowls.
- If you’re preparing ahead, keep the dressing separate and toss it just before eating to preserve the cucumbers’ snap.
Pin it now and try this crisp salad today – Credit: @dr.vegan
