Description
Korean cucumber salad is a vibrant and refreshing dish that perfectly balances flavors and textures, making it an ideal accompaniment for any meal. This cold side dish showcases crunchy cucumbers tossed in a tangy Asian dressing, customizable to suit your taste—spicy or sweet.
Ingredients
Scale
- 5 mini cucumbers (or 2–3 regular cucumbers, about 4 cups)
- 1 tsp salt
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tbsp rice vinegar
- 2–3 tsp chili oil (adjust for spice preference)
- 3 tsp sugar
- 1 tsp sesame oil
- Optional: sesame seeds and diced green onions for garnish
Instructions
- In a small bowl, whisk together the minced garlic, sugar, soy sauce, rice vinegar, sesame oil, and chili oil until well combined.
- Thinly slice the cucumbers or spiralize them if desired. Sprinkle with salt and let sit for 8-12 minutes to draw out moisture.
- Rinse the salted cucumbers under cold water and pat dry with paper towels.
- Place cucumbers in a mixing bowl and pour the dressing over them. Toss gently to coat evenly.
- Garnish with sesame seeds and green onions before serving chilled.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 80
- Sugar: 10g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg