Description
Korean Cucumber Salad is a refreshing and crunchy side dish that captures the essence of Korean flavors with its vibrant dressing. This easy-to-make salad combines crisp cucumbers with a delightful blend of soy sauce, rice vinegar, and chili oil, making it perfect for any occasion—be it a summer barbecue, a picnic, or as an appetizer before dinner. The beauty of this recipe lies in its versatility; you can easily adjust the spice level to suit your taste, whether you prefer a mild sweetness or a fiery kick. With minimal preparation time and fresh ingredients, this salad is not only delicious but also healthy, making it a must-try for anyone looking to add a burst of flavor to their meals.
Ingredients
Scale
- 5 mini cucumbers (or 2–3 regular size)
- 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: Sesame seeds and green onions for garnish
Instructions
- In a small bowl, mix minced garlic, sugar, soy sauce, rice vinegar, chili oil, and sesame oil to create the dressing.
- Slice cucumbers thinly (use a spiralizer if desired) and sprinkle with salt. Let them sit for 8-12 minutes.
- Rinse cucumbers under cold water and pat dry with paper towels.
- Combine cucumbers with the dressing in a bowl and toss gently to coat.
- Serve chilled, garnished with sesame seeds and diced green onions if desired.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: None
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 6g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg