Korean Cucumber Salad
A refreshing and zesty Korean Cucumber Salad that complements grilled meats and spicy entrees, perfect for any gathering.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegan
Ingredients
Scale
- 2 large cucumbers (Korean or Persian)
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili flakes (or gochugaru)
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 green onions, finely chopped
- 1 garlic clove, minced (optional)
Instructions
- Prep the cucumbers by washing them. Slice Korean cucumbers as they are; peel Portuguese or English cucumbers lightly. Cut into half-moons.
- Salt the cucumbers and let them sit for 10-15 minutes in a colander.
- Make the dressing by whisking rice vinegar, soy sauce, sugar, chili flakes, and sesame oil in a bowl.
- Combine the rinsed cucumbers with the dressing in a large bowl and toss until coated.
- Add in green onions and sesame seeds, and toss again.
- Chill the salad in the fridge for at least 30 minutes before serving.
Notes
Feel free to customize by adding proteins, fresh herbs, or even fruits for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 1g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Korean cucumber salad, refreshing salad, side dish, Korean cuisine, easy salad