Description
A refreshing Korean Cucumber Salad with a vibrant flavor profile, combining tangy rice vinegar, savory soy sauce, and a hint of spice.
Ingredients
Scale
- 2 large cucumbers (Korean or Persian)
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili flakes (or gochugaru)
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 green onions, finely chopped
- 1 garlic clove, minced (optional)
Instructions
- Prepare the cucumbers: Wash and slice thinly; optionally remove seeds from larger cucumbers.
- Salt the cucumbers with 1 teaspoon of salt and let sit for 10 minutes before rinsing.
- Mix the dressing: In a mixing bowl, combine rice vinegar, soy sauce, sugar, and chili flakes; whisk until sugar dissolves.
- Combine the ingredients: Add sliced cucumbers, minced garlic (if using), sesame oil, green onions, and sesame seeds to the bowl.
- Toss gently until well coated; allow resting for 15-20 minutes to meld flavors before serving.
Notes
This salad tastes even better the next day, making it excellent for meal prep.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 1g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Korean Cucumber Salad, side dish, healthy recipes, vegetarian salad, summer salad