Korean Cucumber Salad (Whole30, Paleo, Gluten Free, Keto) Recipe

If you are looking for a vibrant and refreshing dish that combines bold flavors with a healthy twist, this Korean Cucumber Salad (Whole30, Paleo, Gluten Free, Keto) Recipe is absolutely the answer. Crisp cucumbers meet the subtle heat of gochugaru and the nutty aroma of toasted sesame oil, all balanced perfectly by the tang of rice vinegar and the umami richness of coconut aminos. It’s quick to make, wonderfully versatile, and a guaranteed crowd-pleaser that fits effortlessly into a variety of dietary lifestyles.

Ingredients You’ll Need

Gathering simple yet essential ingredients is the foundation for this Korean Cucumber Salad (Whole30, Paleo, Gluten Free, Keto) Recipe. Each item plays a crucial role—from the crunchy cucumbers giving body and freshness to the bold seasonings that bring everything to life in flavor and color.

• Persian cucumbers (1 pound): Their perfect size and thin skin make them ideal for slicing thinly without peeling.
• Diamond Crystal kosher salt (1 teaspoon): Essential for drawing out excess moisture, keeping the cucumbers crisp rather than soggy.
• Scallions (2, thinly sliced): These contribute a mild onion flavor and a pop of green color that brightens the dish.
• Garlic clove (1, minced): Adds a punch of savory depth that pairs beautifully with all other flavors.
• Coconut aminos (2 tablespoons): A perfect soy sauce alternative that brings salty umami without soy, keeping the recipe Whole30-compliant.
• Rice vinegar (2 teaspoons): Provides the necessary tang and lifts the palate with a subtle acidity.
• Gochugaru (2 teaspoons): Korean red pepper flakes that introduce a gentle heat and vibrant red flecks throughout the salad.
• Toasted sesame oil (2 teaspoons): Infuses a fragrant nuttiness that is key to authentic Korean flavors.
• Toasted sesame seeds (2 teaspoons): For an added crunch and visual appeal that completes the texture profile.

How to Make Korean Cucumber Salad (Whole30, Paleo, Gluten Free, Keto) Recipe

Step 1: Slice and Salt the Cucumbers

Begin by cutting your cucumbers crosswise into thin ¼-inch slices. Salting the cucumbers at this stage with Diamond Crystal kosher salt draws out excess water, which is crucial for keeping the salad crisp and flavorful rather than soggy. This step builds texture and prevents watery dilution of your dressing.

Step 2: Chill the Cucumbers

Transfer the salted cucumber slices to a fine-mesh strainer or colander placed over a medium bowl, then chill in the refrigerator for at least 20 minutes. This resting period allows the salt to work its magic, further enhancing crispness and preparing the cucumbers to soak up the vibrant flavors you’ll add next.

Step 3: Drain and Combine Ingredients

After chilling, gently blot the cucumbers with a clean paper towel to remove excess moisture. Toss them into a large bowl along with thinly sliced scallions, minced garlic, coconut aminos, rice vinegar, gochugaru, toasted sesame oil, and toasted sesame seeds. The mixing stage brings all of those bright and spicy notes together, creating that signature depth for this Korean Cucumber Salad (Whole30, Paleo, Gluten Free, Keto) Recipe.

Step 4: Taste and Let Flavors Meld

Give everything a good toss, taste it, and adjust seasoning if needed—maybe a little more salt or pepper depending on your preference. Let the salad sit for about 5 to 10 minutes so the flavors intertwine beautifully, making each bite an exciting combination of crispness, spice, and umami richness.

How to Serve Korean Cucumber Salad (Whole30, Paleo, Gluten Free, Keto) Recipe

Garnishes

For an extra touch of freshness and visual appeal, garnish your salad with a sprinkle of additional toasted sesame seeds or a few thin slices of fresh scallions. If you like a little more heat, add a pinch of extra gochugaru on top. These simple additions uplift the salad’s presentation and flavor, making it even more inviting.

Side Dishes

This salad is incredibly versatile and pairs wonderfully with Korean BBQ, grilled meats, or even alongside a bowl of steamed rice or cauliflower rice for keto-friendliness. Its cooling crunch serves as the perfect balance to rich, spicy mains, refreshing the palate between bites.

Creative Ways to Present

Try serving the Korean Cucumber Salad (Whole30, Paleo, Gluten Free, Keto) Recipe in individual small bowls or layered over lettuce leaves for lettuce wraps. You can also add it as a tangy topping for tacos or as a vibrant side in bento boxes for an eye-catching lunch. Creativity definitely elevates this simple salad to another level.

Make Ahead and Storage

Storing Leftovers

Leftover salad keeps well in an airtight container in the refrigerator for up to 3 days. Just be aware that the cucumbers will release more liquid over time, so give the salad a quick stir and drain any excess moisture before serving again.

Freezing

This salad is not ideal for freezing since cucumbers have a high water content and will lose their crisp texture when thawed. It’s best enjoyed fresh or stored chilled for a few days.

Reheating

No reheating necessary! This Korean Cucumber Salad (Whole30, Paleo, Gluten Free, Keto) Recipe is best served cold or at room temperature to showcase its refreshing crunch and vibrant flavors.

FAQs

Can I use regular cucumbers instead of Persian cucumbers?

Absolutely! Japanese, English, or Kirby cucumbers all work well, but Persian cucumbers are preferred for their thin skin and fewer seeds, which improve texture.

Is this salad very spicy?

The heat level depends on your gochugaru and quantity used. Starting with 2 teaspoons provides a gentle kick, but you can always adjust to your taste.

Can I substitute the coconut aminos with soy sauce?

Yes, but soy sauce is not Whole30 compliant. If you’re following Paleo or Whole30 strictly, stick with coconut aminos for the same umami flavor without soy.

How long do I need to salt the cucumbers?

At least 20 minutes to draw out excess water, but you can let them sit up to 4 hours for an even crunchier result.

Can I add other vegetables to this salad?

Definitely! Thinly sliced radishes or carrots add extra texture and color while complementing the flavors beautifully.

Final Thoughts

This Korean Cucumber Salad (Whole30, Paleo, Gluten Free, Keto) Recipe is an easy yet spectacular way to brighten up any meal. Its crisp texture and bold, balanced flavors make it a personal favorite that I come back to time and again. Whether you’re feeding family or impressing guests, I encourage you to try it soon and enjoy the fresh, satisfying taste of this absolute keeper!

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