Description
A refreshing and crunchy Korean cucumber salad that is quick to prepare and perfect as a side dish.
Ingredients
Scale
- 2 medium cucumbers, thinly sliced
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon sesame seeds
- 1 green onion, finely chopped
- 1 teaspoon red pepper flakes (optional for heat)
Instructions
- In a large bowl, combine the sliced cucumbers and salt. Toss to coat and let sit for 15 minutes to draw out excess moisture.
- After 15 minutes, rinse the cucumbers under cold water and drain well. Pat dry with a paper towel.
- In a separate bowl, whisk together the sugar, rice vinegar, soy sauce, sesame oil, minced garlic, and red pepper flakes (if using).
- Add the drained cucumbers to the dressing and toss until well coated.
- Stir in the sesame seeds and chopped green onion.
- Let the salad sit for at least 10 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- For a crunchier texture, try adding thinly sliced carrots or bell peppers.
- Substitute apple cider vinegar for rice vinegar for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 5g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg