Best Cucumber Salad Recipe
Best Cucumber Salad Recipe is a easy Korean recipe that serves 4. 120 calories per serving. Recipe by Andrew Gruel on YouTube.
Prep: 15 min | Cook: PT0M | Total: 25 min
Cost: $11.17 total, $2.79 per serving
Ingredients
- 2 pieces English Cucumbers (Thin‑skinned, seed core removed, cut into thirds then into sticks)
- 2 pieces Carrots (Medium carrots, peeled and sliced into thin strips)
- 1 small piece Red Onion (Thinly sliced)
- 0.35 cup Rice Vinegar (Mild, slightly sweet vinegar)
- 1 teaspoon Fish Sauce (Adds umami and depth)
- 1 tablespoon Worcestershire Sauce (Provides a subtle sweet‑savory note)
- 1 teaspoon Tamari (Gluten‑free soy sauce, adds salty depth)
- 1 tablespoon Gochugaru (Korean Chili Flakes) (Mildly spicy, bright red flakes)
- 1 tablespoon Mushroom Umami Blend (Dried mushroom powder for extra depth)
- 1 teaspoon Smoked Paprika (Adds smoky earthiness)
- 1 pinch Celery Salt (Provides aromatic salty note)
- 1 lemon zest Lemon Zest (Fresh zest of one lemon)
- 1 tablespoon Salt (To draw out moisture from cucumbers and carrots)
Instructions
Prepare Cucumbers
Trim the ends, cut each cucumber lengthwise, remove a small portion of the seeds, then cut into thirds and slice into sticks.
Time: PT2M
Prepare Carrots
Peel the carrots, trim the ends, and slice into thin strips (or grate if preferred).
Time: PT2M
Salt the Vegetables
Place the cucumber and carrot sticks in the mixing bowl, sprinkle with 1 tablespoon of salt, toss, and let sit for 5 minutes.
Time: PT5M
Add Red Onion
Thinly slice a small red onion and add it to the bowl with the salted vegetables.
Time: PT1M
Make the Dressing
In a small cup, combine 0.35 cup rice vinegar, 1 tsp fish sauce, 1 tbsp Worcestershire sauce, 1 tsp tamari, 1 tbsp gochugaru, 1 tbsp mushroom umami blend, 1 tsp smoked paprika, a pinch of celery salt, and the zest of one lemon. Stir until well mixed.
Time: PT2M
Combine and Toss
Pour the dressing over the vegetables, toss thoroughly to coat every stick, and ensure the salt‑drawn moisture is re‑absorbed.
Time: PT2M
Chill and Serve
Transfer the salad to an airtight Tupperware container, refrigerate for at least 15 minutes to let flavors meld, then serve straight from the fridge.
Time: PT0M
Nutrition Facts
- Calories
- 120
- Protein
- 2g
- Carbohydrates
- 12g
- Fat
- 5g
- Fiber
- 2g
Dietary info: Gluten‑Free (using tamari), Dairy‑Free, Pescatarian, Low‑Carb
Allergens: Fish (fish sauce), Soy (tamari), Mushroom (umami blend)
Ingredient Substitutions
- Instead of English Cucumbers: Snacking cucumbers, Persian cucumbers
- Instead of Carrots: Jicama strips, Daikon radish
- Instead of Red Onion: Sweet onion, Shallots
- Instead of Rice Vinegar: Apple cider vinegar, White wine vinegar
- Instead of Fish Sauce: Soy sauce, Tamari
- Instead of Worcestershire Sauce: Soy sauce, Miso paste (diluted)
- Instead of Tamari: Regular soy sauce, Coconut aminos
- Instead of Gochugaru (Korean Chili Flakes): Paprika + cayenne, Korean chili paste (gochujang) diluted
- Instead of Mushroom Umami Blend: Mushroom soy sauce, Nutritional yeast
- Instead of Smoked Paprika: Regular paprika, Chipotle powder (smaller amount)
- Instead of Celery Salt: Regular salt, Celery seed (ground) + salt
- Instead of Lemon Zest: Lime zest, Yuzu zest
- Instead of Salt: Kosher salt, Sea salt
Equipment Needed
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Measuring Spoons
- Microplane or Zester
- Paper Towels
- Airtight Tupperware Container
Critical Steps — Do Not Skip
- Salting the cucumbers and carrots to draw out bitter moisture.
- Patting the vegetables dry while retaining the salt for flavor.
- Balancing the salty, sweet, spicy, and citrus elements in the dressing.
Chef Tips from the Video
- For extra crunch, keep the cucumber sticks slightly thicker; thin sticks can become limp.
- A drizzle of sesame oil (½ tsp) added just before serving adds a nutty finish.
- If you prefer a sweeter profile, stir in ½ teaspoon of honey or agave syrup into the dressing.
Troubleshooting
Salad is too salty.
Rinse the vegetables briefly under cold water, pat dry, and add a splash more rice vinegar or a pinch of sugar to balance.
Vegetables are soggy after sitting.
Make sure to pat the salted vegetables dry thoroughly before adding the dressing; you can also add a little extra gochugaru for texture.
Not enough heat/spice.
Increase gochugaru to 1½–2 tbsp or add a dash of sriracha for extra kick.
Storage
Refrigerator: Store in an airtight container for 3–5 days.
Freezer: Not recommended; texture will become soggy.
Room temperature: Can sit out for up to 2 hours; keep refrigerated for longer storage.
Make-Ahead Tips
- Prepare the salad up to step 6, cover, and refrigerate overnight for deeper flavor.
- Bring the salad to room temperature 10 minutes before serving for optimal crunch.
Frequently Asked Questions
What is the cultural significance and history of Spicy Cucumber and Carrot Salad in Korean cuisine?
Korean cuisine features many quick pickled vegetable dishes called "banchan" that accompany every meal. This salad draws on the tradition of kimchi‑style seasoning with gochugaru, rice vinegar, and fish sauce, offering a fresh, crunchy side that balances salty, sweet, and spicy flavors.
What are the traditional regional variations of Spicy Cucumber and Carrot Salad in Korean cuisine?
In the southern regions, cucumbers are often paired with a sweeter vinegar and a hint of sugar, while northern versions may use a stronger garlic‑soy base. Some families add toasted sesame seeds or a splash of plum extract for extra depth.
How is Spicy Cucumber and Carrot Salad traditionally served in Korean households?
It is typically served in a small side‑dish bowl alongside rice, grilled meats, or bibimbap. The salad is eaten cold or at room temperature, and diners take a bite between mouthfuls of the main dish to cleanse the palate.
On what occasions or celebrations is Spicy Cucumber and Carrot Salad traditionally associated in Korean culture?
While not tied to a specific holiday, this kind of banchan appears at family gatherings, holiday feasts, and everyday meals because it can be prepared quickly and adds a bright contrast to richer dishes.
How does Spicy Cucumber and Carrot Salad fit into the broader Korean cuisine tradition?
It exemplifies the Korean emphasis on balance—crunchy vegetables, spicy gochugaru, tangy vinegar, and umami from fish sauce and mushroom blend—mirroring the flavor harmony found in larger dishes like kimchi and bulgogi.
What are the authentic traditional ingredients for Spicy Cucumber and Carrot Salad versus acceptable substitutes?
Authentic ingredients include English cucumbers, gochugaru, rice vinegar, fish sauce, and a mushroom umami powder. Substitutes can be regular chili flakes for gochugaru, apple cider vinegar for rice vinegar, and soy sauce in place of tamari if gluten is not a concern.
What other Korean dishes pair well with Spicy Cucumber and Carrot Salad?
It pairs beautifully with Korean BBQ (galbi or bulgogi), bibimbap, grilled fish, and hearty stews like doenjang jjigae, providing a refreshing contrast to rich, savory flavors.
What makes Spicy Cucumber and Carrot Salad special or unique in Korean cuisine?
The salad combines the quick‑pickling technique of banchan with a bright citrus zest and smoked paprika, creating a layered flavor profile that is both traditional and slightly modern.
What are the most common mistakes to avoid when making Spicy Cucumber and Carrot Salad at home?
Common errors include under‑salting the vegetables (resulting in blandness), not patting off excess moisture (making the salad soggy), and adding too much fish sauce, which can overpower the delicate citrus notes.
Why does this Spicy Cucumber and Carrot Salad recipe use gochugaru instead of regular chili powder?
Gochugaru provides a milder heat with a distinct smoky‑sweet flavor that complements the vinegar and fish sauce, whereas regular chili powder can be hotter and lack the characteristic Korean aroma.
Can I make Spicy Cucumber and Carrot Salad ahead of time and how should I store it?
Yes, you can prepare the salad up to step 6, seal it in an airtight container, and refrigerate for up to 5 days. The flavors deepen over time, but give it at least 15 minutes to chill before serving.
What does the YouTube channel Andrew Gruel specialize in?
The YouTube channel Andrew Gruel focuses on approachable, home‑cooked meals with a strong emphasis on seafood, quick weeknight recipes, and culinary fundamentals that help viewers become more confident in the kitchen.
How does the YouTube channel Andrew Gruel's approach to Korean cooking differ from other Korean cooking channels?
Andrew Gruel blends Korean flavors into everyday American meals, often simplifying traditional techniques and using readily available ingredients, whereas many Korean‑focused channels stick closely to authentic methods and specialty pantry items.
Last updated: September 6, 2026
