Korean Cucumber Salad
This refreshing Korean Cucumber Salad is the perfect combination of crisp cucumbers and a tangy, flavorful dressing. It’s an ideal side dish for summer barbecues, family dinners, or as a light snack. Quick to prepare in just 15 minutes, this salad features a delightful mix of rice vinegar, sesame oil, and chili oil that can be adjusted to your spice preference. Serve it chilled for a revitalizing crunch alongside grilled meats or toss it into rice bowls for added texture.
- Prep Time: 15 minutes
- Cook Time: N/A
- Total Time: 0 hours
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
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 (adjust for spice level)
- 3 tsp sugar
- 1 tsp sesame oil
- 2 tsp sesame seeds (optional)
- 3 tbsp green onions (diced, optional)
Instructions
- In a small bowl, mix minced garlic, sugar, soy sauce, rice vinegar, and both oils until well combined.
- Thinly slice the cucumbers and sprinkle with salt. Let sit for 8-12 minutes to draw out moisture.
- Rinse the salted cucumbers under cold water and pat dry with paper towels.
- Toss the cucumbers in the dressing gently until evenly coated. Serve immediately.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 80
- Sugar: 6g
- Sodium: 410mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://tastykitchenjoy.com/korean-cucumber-salad-recipe-2/