Description
Korean Cucumber Salad is a vibrant and refreshing side dish that brings an explosion of flavors to any meal. This easy-to-make salad features crisp cucumbers drizzled with a tangy dressing made from rice vinegar, garlic, and chili oil. Perfect for summer gatherings or as a delightful accompaniment to your favorite Asian dishes, this salad can be customized to suit your desired spice level. With its quick preparation time and healthy ingredients, you’ll find yourself reaching for this recipe again and again!
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 (adjust based on spice preference)
- 3 tsp sugar
- 1 tsp sesame oil
- Optional: 2 tsp sesame seeds
- Optional: 3 tbsp diced green onions
Instructions
- In a small bowl, mix the minced garlic, sugar, sesame seeds, and green onion.
- Add rice vinegar, soy sauce, and both oils; stir until well combined.
- Thinly slice the cucumbers using a sharp knife or spiralizer, then sprinkle with salt and let sit for 8–12 minutes.
- Rinse the cucumbers under cold water to remove excess salt and pat dry with paper towels.
- Toss the cucumbers in the marinade until evenly coated.
- Serve chilled, topped with extra sesame seeds or diced green onions if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 55
- Sugar: 4g
- Sodium: 360mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg