Saengchae is a Korean term used to denote various salads made with sliced fresh vegetables that are coated in a spicy dressing. The most common variety of the dish is made with sliced daikon radish (mu), but cucumber saengchae is also popular, as well as versions with lettuce, cabbage, and added meat or seafood, while the dressing usually combines gochugaru chili flakes or gochujang chili paste, salt, garlic, vinegar, or fish sauce.

These salads are typically served as side dishes (banchan) and are traditionally garnished with sesame seeds or sliced scallions.