Description
Korean Cucumber Salad is a refreshing and tangy dish that combines thinly sliced cucumbers with a flavorful dressing, making it a perfect side dish for any meal.
Ingredients
Scale
- 1 pound English cucumbers, thinly sliced
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon sesame seeds
- 1 green onion, finely chopped
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- In a large bowl, combine the sliced cucumbers and salt. Toss well and let them sit for about 15 minutes to draw out excess moisture.
- After 15 minutes, rinse the cucumbers under cold water and drain thoroughly. Pat them dry with a paper towel.
- In a separate bowl, whisk together the rice vinegar, sugar, soy sauce, sesame oil, minced garlic, and red pepper flakes (if using) until the sugar is dissolved.
- Add the drained cucumbers to the dressing and toss to coat evenly.
- Sprinkle with sesame seeds and chopped green onion. Toss gently to combine.
- For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
Notes
- For added crunch, consider mixing in some shredded carrots or thinly sliced bell peppers.
- If you prefer a spicier kick, increase the amount of red pepper flakes or add a splash of sriracha to the dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 2g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg