Asian Cucumber Salad
This Asian cucumber salad features salt-cured cucumbers dressed in a balance of sesame oil, rice vinegar, soy sauce, and gochugaru for a refreshing side dish with savory, sweet, and spicy notes.
This Asian cucumber salad features salt-cured cucumbers dressed in a balance of sesame oil, rice vinegar, soy sauce, and gochugaru for a refreshing side dish with savory, sweet, and spicy notes.
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Slice the cucumbers in half lengthwise.
Using a spoon, scoop out and discard the seeds from the cucumber halves.
Slice the cucumbers into half-moon pieces, about 1/2 centimeter thick.
Place the sliced cucumbers in a large mixing bowl and sprinkle generously with salt. Toss to combine.
Let the cucumbers sit for 15 minutes to draw out excess moisture.
After 15 minutes, rinse the cucumbers with cold water to remove the excess salt, then drain and dry them completely.
To the bowl with the dried cucumbers, add minced garlic, sesame oil, rice vinegar, soy sauce, brown sugar, Korean red pepper flakes, and sesame seeds.
Mix everything together until the cucumbers are evenly coated in the dressing.
Let the salad sit for another 15 minutes for the flavors to meld before serving.
Store in an airtight container for up to 2 days in the refrigerator; dress just before serving for maximum crunch.
Salting draws out excess moisture and intensifies the cucumber flavor, preventing a watery salad while concentrating natural sweetness.
Yes. Prepare the salted cucumbers up to 2 hours ahead, then toss with the dressing 15–20 minutes before serving for optimal crunch.
Red pepper flakes work in a pinch, but use half the amount as gochugaru is milder and more complex; alternatively, use sriracha mixed into the dressing.
Yes, if you use tamari or gluten-free soy sauce instead of regular soy sauce.
Store in an airtight container for up to 2 days; the cucumbers will soften slightly but remain flavorful.

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