This simple and flavorful Paleo Korean Cucumber Salad is perfect for lunches, parties, a plant-based main course, or a side dish. It comes together in minutes, can be prepped and made ahead of time, and is easily sized up for a crowd. The Korean red pepper flakes (Gochugaru) add just enough heat with a hint of smoky tanginess, and when this meets the cool and crunchy cucumbers, it’s magic. This salad is phenomenal alongside our Vegan Korean Beef with Ginger Cauliflower Rice. No, you absolutely cannot substitute the Gochugaru. Yes, it is 100% worth buying some at your nearest international market or online.Print
- 1 large English cucumber, thinly sliced
- 2 large garlic cloves, minced
- 1 green onion, thinly sliced, whites and greens divided
- 1/2 small yellow onion, sliced thinly into half moons
- 2 tbsp coconut aminos
- 2 tsp sesame seeds
- 1 1/2 tsp Korean red pepper flakes, divided
- 1 1/2 tsp unseasoned rice vinegar, white vinegar, or apple cider vinegar (for strict paleo)
- 1 1/2 tsp Lakanto Golden or Classic Sweetener
- 1 tsp sesame oil
- Set the sliced onion greens, sesame seeds, and 1/4 tsp Korean red pepper flakes aside separately.
- Combine minced garlic, coconut aminos, Korean red pepper flakes, vinegar, sesame oil, and Lakanto sweetener in a small measuring cup and stir well.
- Add cucumber, whites of the green onion, and yellow onion to a large bowl, pour mixture over (scrape from cup with a silicon spatula) and gently toss to combine. Refrigerate 10 minutes (optional, but recommended), add half of sesame seeds, and toss again, then plate or transfer to a serving dish with a slotted spoon. Sprinkle with reserved pepper flakes, green onion, and remaining sesame seeds and serve immediately. Reserve excess liquid for storing leftovers.
- NOTE: If making for a gathering, prep and refrigerate vegetables (keep green onion separate) then mix and refrigerate sauce separately. Drain any liquid from the sliced vegetables then pour sauce over the vegetables just before serving and toss with half of the sesame seeds. Top with green onion, remaining sesame seeds, and reserved pepper flakes, and serve immediately.
Refrigerate leftovers in a glass airtight container with reserved liquid up to two days. The cucumbers will continue to give off liquid and will lose their crunch after that.
Nutrition Estimate Per Serving (SALAD – 1/2 RECIPE) – Calories: 99, Fat: 3.8g, Saturated Fat: .5g, Polyunsaturated Fat: 1.6g, Monounsaturated Fat: 1.5g, Cholesterol: 0mg, Sodium: 276.5mg, Potassium: 118.5g, Carbohydrates: 13.3g total/12.6g net, Fiber: .7g, Sugar: 3.7g, Protein: 3g, Vitamin A: 6%, Vitamin C: 13.9%, Calcium: 9.9%, Iron: 6.7% (based on 2,000 calorie diet).
Nutrition Estimate Per Serving (SIDE – 1/4 RECIPE) – Calories: 49.5, Fat: 1.9g, Saturated Fat: .25g, Polyunsaturated Fat: .8g, Monounsaturated Fat: .7g, Cholesterol: 0mg, Sodium: 138.3mg, Potassium: 59.3g, Carbohydrates: 6.6g total/6.3g net, Fiber: .3g, Sugar: 1.8g, Protein: 1.5g, Vitamin A: 3%, Vitamin C: 6.9%, Calcium: 5%, Iron: 3.3% (based on 2,000 calorie diet).
- Prep Time: 10
- Category: Salads, Sides
- Cuisine: Korean, Plant-Based
- Diet: Vegan
Keywords: KOREAN CUCUMBER SALAD, CUCUMBER SALAD, GOCHUGARU, VEGAN, GLUTEN-FREE, PLANT-BASED, GRAIN-FREE, VEGETARIAL, LOW-CARB, QUICK SALADS, PALEO, EASY SIDES, SOY-FREE, PARTY FOOD, LEFTOVER LUNCHES, WEEKNIGHT MEALS, MEATLESS, SUGAR-FREE, #LAKANTOSWEETENED