Description
Korean Cucumber Salad is a vibrant and refreshing side dish that adds a delightful crunch to any meal. Ideal for summer picnics, barbecues, or casual dinners, this salad showcases the crispness of cucumbers and a tangy Asian dressing that will tantalize your taste buds. With its quick preparation time and customizable spice levels, it’s perfect for everyone from spice lovers to those who prefer milder flavors. This easy-to-make dish not only enhances your dining experience but also serves as a nutritious addition to your table.
Ingredients
Scale
- 5 mini cucumbers (or 2–3 regular cucumbers)
- 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 diced green onions
Instructions
- Prepare the Marinade: In a small bowl, mix minced garlic, sugar, sesame seeds (if using), green onion (if using), rice vinegar, soy sauce, and sesame oil until well combined.
- Prep the Cucumbers: Thinly slice the cucumbers and sprinkle with salt. Let them sit for 8–12 minutes to draw out excess moisture.
- Combine Ingredients: Rinse the salted cucumbers under cold water and pat dry with paper towels. Place in a bowl and pour the marinade over them. Toss gently to coat evenly.
- Serve: Top with additional sesame seeds and diced green onions if desired. Enjoy chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 70
- Sugar: 6g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg