Refreshing Korean Cucumber Salad to Brighten Your Meals

Try this Korean Cucumber Salad for a refreshing crunch and a zesty flavor that enhances any meal.

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Prep Time 10

Chill Time 15

Total Time 25

Servings: 4 servings

Course: Salads

Cuisine: Korean

Calories: 55

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 medium Cucumbers Korean or Persian cucumbers are best
1 teaspoon Salt
2 stalks Green Onions Chopped, optional

For the Dressing

3 tablespoons Rice Vinegar Apple cider vinegar is a suitable alternative
2 tablespoons Soy Sauce Use gluten-free for dietary needs
1 teaspoon Chili Flakes Adjust for spice preference
1 teaspoon Sugar Can substitute with honey or agave syrup
1 tablespoon Sesame Oil Neutral oil can be used if out

For the Garnish

1 tablespoon Sesame Seeds Toasted for enhanced flavor
1 clove Garlic Minced, optional

Equipment

Mixing bowl
knife
Cutting board
Tongs

Method

Preparation Steps

Wash the cucumbers thoroughly and slice them thinly, preferably lengthwise. Sprinkle with salt and let sit for about 10 minutes.
In a mixing bowl, combine rice vinegar, soy sauce, chili flakes, sugar, and sesame oil. Whisk until the sugar dissolves.
After the cucumbers have released moisture, drain them. Transfer to a large bowl and pour the dressing over the cucumbers.
Gently toss the cucumbers with the dressing using tongs or your hands.
Fold in toasted sesame seeds and chopped green onions. Optionally add minced garlic.
Chill in the refrigerator for about 15 minutes before serving, if desired.

Nutrition

Serving: 1servingCalories: 55kcalCarbohydrates: 9gProtein: 1gFat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 500mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 7mgCalcium: 50mgIron: 0.5mg

Notes

Store in an airtight container for up to 3-4 days. Do not freeze. Prepare a few hours in advance for best flavor.

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