Description
Korean Cucumber Salad is a vibrant and refreshing side dish that bursts with flavor and crunch. Perfect for warm weather, this versatile salad complements any meal, from barbecues to weeknight dinners. With a delightful blend of soy sauce, garlic, and rice vinegar, you can easily customize the heat level to suit your taste—making it as spicy or sweet as you prefer. Minimal prep time and simple ingredients make this cold salad not only quick to prepare but also an impressive dish for gatherings. Serve it chilled for a delicious contrast to grilled meats or enjoy it as a light snack on its own.
Ingredients
Scale
- 5 mini cucumbers (or 2–3 regular)
- 1 tsp salt
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tbsp rice vinegar
- 2–3 tsp chili oil (to taste)
- 3 tsp sugar
- 1 tsp sesame oil
Instructions
- In a small bowl, mix soy sauce, minced garlic, sugar, sesame oil, chili oil, and rice vinegar until well combined.
- Thinly slice cucumbers and sprinkle with salt. Let sit for 8-12 minutes to draw out moisture.
- Rinse cucumbers under cold water and pat dry with paper towels.
- Combine cucumbers with the dressing in a large bowl, tossing gently to coat.
- Serve chilled, garnished with sesame seeds and diced green onions if desired.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 80
- Sugar: 5g
- Sodium: 420mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg