Description
Korean cucumber salad is a quick, spicy, and refreshing side dish packed with bold Asian flavors.
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
3 tsp sugar
1 tsp sesame oil
2 tsp sesame seeds optional
3 tbsp green onions diced optional
Instructions
1. Mix garlic, sugar, sesame seeds, and green onions in a bowl
2. Add rice vinegar, soy sauce, chili oil, and sesame oil and mix well
3. Slice cucumbers thinly and salt them for 8-12 minutes
4. Rinse cucumbers and pat dry
5. Add cucumbers to bowl and pour dressing over them
6. Toss well and let sit for a few minutes before serving
Notes
Adjust chili oil to control spice level
Serve fresh for best texture
Store in fridge up to 2 days
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 80
- Sugar: 4g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg