Korean Cucumber Salad
A refreshing and vibrant Korean Cucumber Salad that serves as the perfect side dish, bursting with flavors that awaken your taste buds.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: Korean
- Diet: Vegan
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
- Start by washing the cucumbers thoroughly. Cut them in half lengthwise, and then slice them into thin half-moons.
- In a large bowl, combine the cucumbers and salt. Toss gently to coat them evenly. Let them sit for about 15-20 minutes.
- In a separate bowl, whisk together the rice vinegar, soy sauce, chili flakes (or gochugaru), sugar, sesame oil, and minced garlic (if using).
- Once your cucumbers have released some water, drain the excess liquid. Add the cucumbers into the bowl with your dressing. Toss everything together.
- Add in your chopped green onions and sesame seeds. Give it one last gentle toss.
Notes
This salad pairs brilliantly with grilled meats or as a starter to any Asian-inspired meal. Can be made ahead of time for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Korean salad, cucumber salad, refreshing side dish