Korean Cucumber Salad: Crisp, Tangy Goodness You’ll Love

A refreshing and tangy side dish featuring Korean Cucumber Salad that pairs well with many meals.

Print Recipe Pin Recipe

Prep Time 15

Chilling Time 15

Total Time 30

Servings: 4 servings

Course: Salads

Cuisine: Korean

Calories: 50

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 medium Cucumbers Use Korean or Persian for best crunch
1 teaspoon Salt Draws out moisture from cucumbers

For the Dressing

2 tablespoons Rice Vinegar Adds tangy flavor
1 tablespoon Soy Sauce Opt for low-sodium
1 teaspoon Chili Flakes Adjust to suit your spice preference
1 teaspoon Sugar Can be swapped with honey
1 tablespoon Sesame Oil Imparts rich flavor

For Garnish

1 tablespoon Sesame Seeds Adds crunch
2 tablespoons Green Onions Chopped
1 clove Garlic Minced or grated, optional

Equipment

Colander
Medium bowl
Whisk

Method

Step-by-Step Instructions

Begin by thinly slicing your cucumbers into rounds, about 1/8 inch thick. Place in a colander and sprinkle with salt, allowing to sit for 10 minutes.
In a bowl, whisk together rice vinegar, soy sauce, chili flakes, sugar, and sesame oil until fully combined. Set aside.
After 10 minutes, shake to discard accumulated liquid from cucumbers and transfer them to the bowl with dressing. Mix gently to coat.
Stir in sesame seeds, green onions, and optional garlic into the cucumber mixture. Ensure all ingredients are well combined.
Cover and refrigerate for at least 15 minutes before serving to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 50kcalCarbohydrates: 8gProtein: 1gFat: 2gMonounsaturated Fat: 1gSodium: 300mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Keep leftovers in an airtight container for up to 3-4 days. Consume within the first couple of days for best freshness.

Tried this recipe?

Let us know how it was!