Description
Korean Cucumber Salad is a vibrant, refreshing side dish that elevates any meal with its crisp texture and savory-sweet Asian dressing. Perfect for summer barbecues or as a light accompaniment to your dinner, this salad is easily customizable to suit your spice preferences.
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: sesame seeds and diced green onions for garnish
Instructions
- In a small bowl, combine minced garlic, sugar, rice vinegar, soy sauce, sesame oil, and chili oil to create the dressing. Mix until well combined.
- Slice cucumbers thinly or spiralize them. Sprinkle with salt and let sit for 8-12 minutes before rinsing.
- Pat the cucumbers dry with paper towels before placing them in a mixing bowl. Pour the dressing over the cucumbers and toss gently.
- Garnish with optional sesame seeds and green onions before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Side Dish
- Method: No Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 50
- Sugar: 6g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg