Description
Korean Cucumber Salad is a vibrant and refreshing side dish that combines crunchy cucumbers with a zesty Asian dressing. This easy-to-make salad showcases the perfect balance of sweet, spicy, and tangy flavors, making it an ideal accompaniment to grilled meats or a delightful vegetarian option on its own. With just 15 minutes of preparation time, it’s perfect for summer barbecues, picnics, or as a light snack. The flexible spice level allows you to adjust the heat according to your preference, ensuring that everyone at your table can enjoy this delicious dish. Bursting with fresh ingredients, Korean Cucumber Salad not only adds color to your meals but also provides a nutritious choice for any diet.
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
- 2 tsp sesame seeds (optional)
- 3 tbsp diced green onions (optional)
Instructions
- Prepare the Dressing: In a small bowl, mix garlic, sugar, sesame seeds, green onions, rice vinegar, sesame oil, and chili oil until well combined.
- Prepare the Cucumbers: Slice cucumbers thinly or use a spiralizer for fun shapes. Sprinkle with salt and let sit for 8–12 minutes to draw out excess moisture.
- Combine and Serve: Rinse cucumbers under cold water and pat dry with paper towels. Toss cucumbers in the dressing until evenly coated. Serve garnished with extra sesame seeds and green onions if desired.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Side Dish
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 70
- Sugar: 5g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg