Name: Korean Cucumber Salad
Prep time: 15 min
Cook time: PT-490306H43M56S
Cuisine: Korean
Ingredients: 5 mini cucumbers (or 2-3 regular); 1 tsp salt; 1.5 tsp soy sauce; 1 tsp minced garlic; 3 tbsp rice vinegar; 2-3 tsp chili oil (to taste); 3 tsp sugar; 1 tsp sesame oil; Optional: 2 tsp sesame seeds; Optional: 3 tbsp green onions (diced)

Description

Korean Cucumber Salad is a vibrant and refreshing dish that promises to elevate any meal with its delightful crunch and flavor. This easy-to-make cold side dish features crisp cucumbers tossed in a tangy Asian-inspired dressing, blending soy sauce, rice vinegar, and sesame oil. Perfect for summer gatherings, picnics, or as a light appetizer, this salad can be customized to suit your spice preferences—enjoy it mild or add chili oil for an extra kick! With its visually appealing colors and healthy ingredients, Korean Cucumber Salad is not only delicious but also nutritious, making it an ideal addition to any table.

Ingredients

Scale

5 mini cucumbers (or 2–3 regular)
1 tsp salt
1.5 tsp soy sauce
1 tsp minced garlic
3 tbsp rice vinegar
2–3 tsp chili oil (to taste)
3 tsp sugar
1 tsp sesame oil
Optional: 2 tsp sesame seeds
Optional: 3 tbsp green onions (diced)

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Instructions

In a small bowl, combine minced garlic, sugar, sesame seeds, and green onions. Stir in rice vinegar and oils until well mixed.
Thinly slice the cucumbers and sprinkle with salt; let sit for 8-12 minutes.
Rinse the salted cucumbers under water and pat dry with paper towels. Combine them in a bowl with the dressing, tossing gently to coat before serving.

Prep Time: 15 minutes
Cook Time: None
Category: Side Dish
Method: No Cook
Cuisine: Korean

Nutrition

Serving Size: 1 cup (150g)
Calories: 80
Sugar: 5g
Sodium: 350mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg