Description
Korean Cucumber Salad is a refreshing and flavorful dish with a tangy, spicy dressing that perfectly complements the crisp texture of cucumbers. Ideal for a side dish or light vegetarian meal, this salad combines the best of Korean flavors with a healthy twist.
Ingredients
Scale
- 5 mini cucumbers or 2–3 regular size cucumbers
- 1 tsp salt
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tbsp rice vinegar
- 2–3 tsp chili oil (adjust for spice level)
- 3 tsp sugar
- 1 tsp sesame oil
- 2 tsp sesame seeds (optional)
- 3 tbsp green onions, diced (optional)
Instructions
- Wash the cucumbers thoroughly. Slice them thinly using a spiralizer or a sharp knife. Sprinkle salt over the cucumbers and let them sit for 8-12 minutes to draw out excess water.
- Rinse the cucumbers under cold water to remove excess salt and pat them dry using paper towels.
- In a small bowl, mix the minced garlic, sugar, sesame seeds, and green onions. Add rice vinegar, soy sauce, chili oil, and sesame oil. Stir well to combine.
- Pour the dressing over the cucumbers and toss to coat evenly.
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
- Before serving, toss the salad gently and garnish with additional sesame seeds and green onions if desired.
Notes
- Let the salad sit in the fridge for at least 30 minutes for the best flavor.
- Adjust the amount of chili oil for a milder or spicier salad.
- For a crunchier texture, serve the salad within a few hours of preparation.
- Store leftovers in an airtight container in the fridge for up to 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 67 kcal
- Sugar: 6g
- Sodium: 1252mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg