Crunchy Kimchi Cucumber Salad
A different approach doesn't mean leaving behind what already works.
Beyond the Ingredients
Why This Recipe Matters
Crunchy Kimchi Cucumber Salad begins with something familiar: fresh, crisp cucumbers. But instead of the traditional vinegar dressing and herbs, this version combines them with carrots and kimchi, introducing different flavors and textures while keeping the preparation just as simple.
There's no cooking involved, and very little preparation is needed. A few ingredients are sliced, combined, and seasoned to create something distinctly different from a traditional cucumber salad. Neither version is necessarily better than the other. They simply offer different ways to enjoy something familiar.
We often develop routines and approaches that work well for us. They provide familiarity, predictability, and a sense of confidence because we understand what to expect.
But circumstances change, and what works well in one situation may not be the best approach in another.
Being open to doing something differently doesn't mean that everything we've learned or accomplished must be left behind. We can build upon what we already know, retain what continues to serve us, and explore alternatives when our needs or circumstances change.
We don't have to choose between holding on to everything familiar and abandoning it entirely. There is room to adjust, experiment, and discover different possibilities while remaining grounded in the things we value.
Trying another approach also doesn't mean the original one was wrong. Different choices can be equally worthwhile, and having more than one way to approach a situation gives us greater freedom to respond to what life presents.
The Takeaway
We don't have to abandon what works to discover something new. We can carry forward what remains valuable, change what no longer serves us, and recognize that there may be more than one good way to move forward.
What You Need
Ingredients
Serves 2 servings
How to Make It
Directions
- 1
Cut the cucumbers into rounds, about 1/4 inch thick.
- 2
Peel the carrot, then either cut into thin matchsticks or shred using a cheese grater.
- 3
Combine the cucumber rounds, shredded carrot, and kimchi in a bowl.
- 4
Toss everything together until evenly mixed.
- 5
Season with salt and pepper to taste.
- 6
Refrigerate until ready to serve — it only gets better as it sits.
From the Kitchen
Small Things That Matter
Buy pre-cut matchstick carrots from the store if you don't want to shred or cut them yourself — they work perfectly.
Let the salad sit in the fridge for at least 15 minutes before serving so the flavors have time to come together.
Mini seedless cucumbers stay crunchier than regular cucumbers and have fewer seeds — they're worth seeking out.
White kimchi is available at most Asian grocery stores and many larger supermarkets near the refrigerated tofu or pickled goods.
Variations & Additions
Make It Yours
- Use regular (red) kimchi if you want a spicy kick instead of the milder white kimchi.
- Add thinly sliced radishes for extra crunch and a peppery bite.
- Sprinkle a small amount of sesame seeds on top just before serving — a little goes a long way.
- Add a teaspoon of rice vinegar for a brighter, more acidic finish.
- Add sliced green onion.
Watch It
Watch It Being Made
Video courtesy of Maangchi
This video may not follow our recipe exactly. Ingredients, amounts, or steps can differ a little. Use it as a guide to see the techniques in action, and follow the recipe on this page for the details. All videos
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