Korean Cucumber Salad
A bright and crunchy side of thinly sliced cucumbers tossed in a tangy, garlicky dressing, perfect for hot nights or potlucks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No cooking required
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
- 5 mini cucumbers or 2 to 3 regular cucumbers
- 1.5 teaspoons soy sauce
- 3 tablespoons rice vinegar
- 1 teaspoon minced garlic
- 2 to 3 teaspoons chili oil
- 3 teaspoons sugar
- 1 teaspoon sesame oil
Instructions
- In a small bowl, whisk together soy sauce, rice vinegar, minced garlic, sugar, chili oil, and sesame oil until smooth.
- Using a sharp knife, slice the cucumbers very thin. Sprinkle with salt and let sit for 8 to 12 minutes.
- Rinse the cucumber slices under cold water and pat dry with paper towels.
- Add drained cucumber slices to the dressing and toss gently until coated. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 24 hours. Best enjoyed fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://www.simplefamilydishes.com/korean-cucumber-salad/