Korean cucumber salad recipe

korean cucumber salad plantbased recipe

Korean cucumber salad is also called Oi Muchim, where “oi” means cucumber and “muchim” means with much seasoning. It is a spicy salad dish, usually served on the side of a meal, and we think it makes a really lovely accompaniment to our plant-based bean burgers, millet burgers or our delicious brown rice salad.

We love big crunchy salad dishes especially during the summer months here at the retreat in Spain, when the temperature reaches the 30s. Cucumber has a high water content so is great for keeping you cool and helps to re-hydrate and refresh.

The dressing for this dish can be made in advance and kept in an air-tight container in the fridge. It also makes a tasty dressing for leafy salads, rice (or other grains) and also chick-peas!

Recipe tips: The “nora” flakes in the recipe are from a small sweet pepper, which has a hint of heat in it. You can swap this for chili flakes, or a touch of cayenne pepper, depending upon how much heat you wish to have! Here in Spain we have pepinos, which are short cucumbers, with a tough and bobbly skin (which is why we peel them). In this recipe feel free to replace with 2 medium sized standard salad cucumbers – it is up to you if you peel them or leave the skin on.

Korean cucumber salad recipe

Serves: 8

Allergens: SOYA; SESAME


3 Spanish cucumbers, peeled and cut into slices or half-moons
1 standard salad cucumber, cut into slices or half-moons
3 tbsp sesame seeds
2-3 spring onion including green part, finely chopped
Handful fresh parsley, roughly chopped


2 tbsp tamari (or soy) sauce
2 tbsp sesame oil
2 tbsp apple cider vinegar (or rice vinegar if you have it)
1 tbsp lemon juice
3 tbsp minced grated ginger
1 garlic clove
2 tbsp rice syrup (or other liquid sweetener)
1 tbsp minced fresh chili
1 tbsp Nora flakes
To serve: Handful of chives, roughly chopped


Combine the dressing ingredients in a blender. Add a little water if needed. It should be thick and intense in flavour.

Add the cucumber into a large mixing bowl. Add the spring onion, sesame seeds and parsley. Pour over the dressing and stir well, so that the cucumber is coated with the dressing.

Cover and place in a fridge. If you can, leave for one hour before serving – this allows the flavours to build on the cucumber. (But if you can´t wait then just tuck in!).

Serve cold, topped with chives.

Plant-based food at La Crisalida health retreats 

Plant-based food is what we love here at La Crisalida Retreats. It is packed with vitamins and minerals, and our menus are designed to bring maximum taste and nutrition.

Here´s to enjoying lots of summer picnics and meals outdoors with family and friends, wherever you may be!

About the author

Lisa is one of the founders of La Crisalida Retreats. She is an Epidemiologist, therapeutic hatha and yin yoga teacher and also teaches mindfulness meditation. Lisa has studied NLP and hypnosis, as well as nutrition (she designs the menus).