Korean Cucumber Salad with Honey-Lime Dressing

This spicy Korean-inspired cucumber salad is anything but boring! Crisp, smashed Persian cucumbers are tossed in a bold hot honey-lime dressing made with gochugaru, garlic, ginger, coconut aminos, toasted sesame oil, and a little gochujang. The result is crunchy, spicy, tangy, slightly sweet, and incredibly refreshing.

This easy cucumber salad is inspired by the flavors of Korean cucumber salads, but with a fresh twist. Instead of a traditional vinegar-based dressing, the gochugaru is bloomed with garlic in warm oil before being mixed with honey, fresh lime juice, coconut aminos, and toasted sesame oil. That quick step gives the dressing incredible depth and makes every bite of cucumber extra flavorful.

The secret to this recipe is all about texture. The cucumbers are gently smashed rather than simply sliced, creating irregular edges and little pockets for the spicy dressing to cling to. Salting them briefly before dressing also helps keep the cucumbers extra crisp.

This simple cucumber salad comes together in about 15 minutes and requires no cooking of the cucumbers, making it an easy side dish for busy weeknights.

October is one of my favorite times to enjoy cucumbers, especially since it's still hot in Texas. They're still crisp and refreshing, but we're starting to transition away from the peak-of-summer recipes and into those first hints of fall. This spicy cucumber salad is the perfect in-between recipe; cool and fresh enough for warm days, but with enough heat and depth to feel like something a little different.

Frequently Asked Questions

What kind of cucumbers are best for this salad?

Persian cucumbers are my favorite because they have thin skins, fewer seeds, and a naturally crisp texture. English cucumbers also work well if that’s what you have on hand.

Is this Korean cucumber salad spicy?

It has a noticeable kick, but the honey and lime balance the heat. For a milder cucumber salad, reduce the gochugaru to 1 tablespoon.

What is gochugaru?

Gochugaru is a Korean red pepper flake made from dried red chiles. It has a fruity, slightly smoky flavor and a moderate level of heat. It’s what gives this cucumber salad its signature spicy flavor.

Can I make this cucumber salad ahead of time?

This salad is best served shortly after it's dressed so the cucumbers stay crisp. You can prepare the dressing and cucumbers separately a few hours ahead, then toss everything together just before serving.

CUCUMBER INGREDIENTS

1½ lbs Persian cucumbers (about 8–10)

¾ tsp salt

2 Tbsp scallions, thinly sliced 

2 Tbsp fresh cilantro, chopped

1 tsp sesame seeds

HONEY-LIME DRESSING INGREDIENTS

2 Tbsp avocado oil

2 tsp fresh garlic, finely minced

1½ Tbsp gochugaru

2 tsp honey

1 Tbsp fresh lime juice

1 Tbsp rice vinegar

1½ Tbsp coconut aminos

1 tsp toasted sesame oil

½ tsp fresh ginger, finely grated

½ tsp gochujang

¼ tsp salt

HOW TO MAKE

Place the cucumbers on a flat surface and gently smash each one with the flat side of a knife or the bottom of a small skillet. You want them cracked and irregular, not completely crushed. Cut into roughly 1-inch pieces.

Transfer to a colander and toss with ¾ teaspoon salt. Let sit for 10 minutes, then gently pat dry with paper towels. 

Heat the avocado oil in a small skillet over medium-low heat. Add minced garlic and cook for 45–60 seconds, just until fragrant and very lightly golden. Remove from the heat immediately.

Whisk in the gochugaru and let it bloom in the warm oil for about 30 seconds.

Whisk in the honey, lime juice, rice vinegar, coconut aminos, sesame oil, ginger, gochujang, and salt.

Place the cucumbers in a large bowl. Pour the dressing over them, and add the scallions and cilantro. Toss gently until everything is coated.

Sprinkle with sesame seeds and serve immediately.