This Kimchi and Mini Cucumber Salad is a quick and delicious side dish, or condiment, that’s full of crunch, flavor, and the perfect amount of spice!
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Ever since I made my Kimchi and Tofu Rice Bowl, I’ve kind of been obsessed with the combination of kimchi and mini cucumbers. You get the fresh crunch of crispy cucumbers and the slightly sour and spicy flavor of kimchi. The flavor’s almost like eating an Asian inspired pickle!
So while I was stuck on a side dish to make with dinner one night, I found myself whipping up a quick kimchi and sliced mini cucumber salad. Not only did the salad end up being delicious. It introduced my husband to kimchi and spicy chili crisp. Now, he’s a big fan of both, too!
Since then, this salad has become a staple in our fridge. It’s super easy to make and full of delicious flavor! Not only does this recipe make a refreshing summer side dish, it can easily be transformed into a topping for rice bowls (of course!), stir fries, and more!
Kimchi and Mini Cucumber Salad
All you need to make this Kimchi and Mini Cucumber Salad is sliced mini cucumbers, store bought kimchi, green onions, and a handful of other seasonings and sauces. The longer it sits, the better it’ll be. The cucumbers will almost become pickled in the ingredients. But if you want a crunchier texture, serve this dish immediately after making it.
To make this salad, the first thing I did was slice up a bunch of mini cucumbers. I like using them because they’re not as tough as regular cucumbers, so there’s no reason to peel them.
Add the sliced cucumbers to a mixing bowl. Then, add kimchi. You can find kimchi in the refrigerated section of the produce section or in Asian supermarkets.
Now, we’re going to mix up a quick dressing. In a small bowl, mix white vinegar, soy sauce, and sesame oil. Pour it into the mixing bowl. Then, add the spicy chili crisp and toss to combine.
Before serving, add chopped scallions, if desired. Then, enjoy immediately or chill in the fridge.
- 4 mini cucumbers, sliced
- 1/2 cup kimchi
- 3 tbsp. white vinegar
- 2 tbsp. soy sauce, or coconut aminos
- Splash of sesame oil
- 1 tbsp. spicy chili crisp
- Chopped green onions
- Add the sliced cucumbers and kimchi to a mixing bowl. Toss to combine.
- In a small bowl, mix the white vinegar, soy sauce, and sesame oil together. Add to the cucumbers and kimchi.
- Then, add the spicy chili crisp and toss to combine.
- Add the chopped green onions before serving, if desired.
- Serve immediately or keep chilled in the fridge.
There’s now a constant need to keep mini cucumbers, kimchi, and a jar of spicy chili crisp in the house after making this salad. It’s a pretty addictive little dish, if I do say so myself! This quick and delicious Kimchi and Mini Cucumber Salad is sure to become a repeat addition to your menu, as well.
Did you make this Kimchi and Mini Cucumber Salad recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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