Description
Korean Cucumber Salad is a refreshing and vibrant side dish that brings a delightful crunch and burst of flavor to any meal. This easy recipe combines crisp cucumbers with a tangy, savory dressing made from soy sauce, rice vinegar, and garlic, making it a perfect accompaniment for grilled meats or as part of a light lunch.
Ingredients
- Mini Cucumbers (5) or Regular Cucumbers (2-3)
- Salt (1 tsp)
- Soy Sauce (1.5 tsp)
- Minced Garlic (1 tsp)
- Rice Vinegar (3 tbsp)
- Chili Oil (2-3 tsp, to taste)
- Sugar (3 tsp)
- Sesame Oil (1 tsp)
- Sesame Seeds (2 tsp, optional)
- Green Onions (3 tbsp diced, optional)
Instructions
- In a small bowl, combine minced garlic, sugar, sesame seeds, and green onions. Add rice vinegar and oils; stir until mixed.
- Thinly slice cucumbers using either a spiralizer or knife; sprinkle with salt and let sit for 8-12 minutes.
- Rinse cucumbers under cold water to remove excess salt and pat dry with paper towels.
- Place cucumbers in a mixing bowl; pour the dressing over them and toss gently to coat evenly.
- Serve topped with additional sesame seeds and green onions if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 4g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg