Description
Korean cucumber salad is a vibrant and refreshing dish that perfectly balances crunch and flavor. This easy-to-make salad features crisp cucumbers tossed in a zesty dressing, making it an ideal side for barbecues, picnics, or as a light meal on warm days. The beauty of this recipe lies in its versatility—customize the spice level to your preference, whether you like it sweet or fiery. With just a handful of ingredients, you can whip up this delightful salad in under 15 minutes. Perfect for vegetarians and vegans, it’s not only delicious but also nutritious. Treat yourself to this flavorful dish that’s sure to impress at any gathering!
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
Instructions
- In a small bowl, combine minced garlic, sugar, soy sauce, rice vinegar, sesame oil, and chili oil to create the dressing.
- Slice the cucumbers thinly or use a spiralizer for fun shapes. Sprinkle with salt and let sit for 8-12 minutes to draw out excess moisture.
- Rinse the cucumbers under cold water and pat dry with paper towels.
- Toss the cucumbers with the dressing until evenly coated.
- Serve chilled, garnished with sesame seeds and green onions if desired.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Salad
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup = approximately 150g
- Calories: 90
- Sugar: 5g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg