Korean Cucumber Salad
This quick Korean cucumber salad features crisp cucumbers and a tangy, slightly spicy dressing, perfect as a refreshing side or topping.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 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 clove garlic, minced (optional)
Instructions
- Wash and thinly slice the cucumbers. Sprinkle with 1 teaspoon salt and let sit for 8 to 10 minutes to draw out moisture.
- In a separate bowl, whisk together rice vinegar, soy sauce, sugar, sesame oil, and chili flakes. Taste and adjust heat and sweetness.
- After the cucumbers have released moisture, gently squeeze out excess liquid. Return cucumbers to the bowl and pour the dressing over them. Add minced garlic and chopped green onions.
- Toss gently until all slices are coated. Sprinkle sesame seeds on top and give one last light toss.
- Refrigerate for at least 10 minutes, then serve cold.
Notes
For gluten-free, swap soy sauce for tamari. Enjoy within 24 hours for the best crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://www.simplefamilydishes.com/korean-cucumber-salad-2/