A Korean cucumber salad is traditionally served as an appetizer or side dish alongside the main course, and that's how I serve it if I have a few people coming over. If it's just me and/or Max eating it, I'll turn it into a main course by serving it alongside cooked brown/white rice or noodles and some sort of baked/fried tofu (store-bought tofu if I don't have time to cook tofu). If I don't have any tofu on hand, I'll use edamame for a speedy, no-cook option. This salad would also make a fabulous side dish or starter for these Crispy Sesame Tofu Lettuce Wraps or these 15-Minute Chili Garlic Noodles.