Print

Korean Cucumber Salad

Korean Cucumber Salad Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Experience a burst of flavor with this Korean cucumber salad recipe, a delightful side dish that combines the crunch of fresh cucumbers with a tantalizing dressing. Perfect for any occasion—whether it’s a summer barbecue, a potluck, or just a light lunch—this salad is not only quick to prepare but also customizable to suit your taste preferences. With its harmonious blend of rice vinegar, soy sauce, and sesame oil, you can adjust the spice level with chili oil for a bit of heat or keep it mild. This refreshing dish is low in calories and packed with nutrients, making it an excellent addition to your healthy eating repertoire. Enjoy the vibrant colors and flavors as you serve it alongside grilled meats, in lettuce wraps, or as a standalone snack.

Ingredients

Scale
  • 5 mini cucumbers (or 2–3 regular sizes, 4 cups)
  • 1 tsp salt
  • 1.5 tsp soy sauce
  • 1 tsp minced garlic
  • 3 tbsp rice vinegar
  • 2–3 tsp chili oil (adjust more or less for spicy or mild)
  • 3 tsp sugar
  • 1 tsp sesame oil
  • 2 tsp sesame seeds (optional)
  • 3 tbsp green onions (diced, optional)

Instructions

  1. In a small bowl, mix the minced garlic, sugar, sesame seeds, and green onion. Add rice vinegar and all of the oil. Mix together to coat well.
  2. Use a spiralizer for fun spirals or slice thinly with a sharp knife. Sprinkle salt over the cucumbers and let them sit for 8–12 minutes.
  3. Rinse the salted cucumbers with water to remove excess salt. Lay them on paper towels to absorb extra moisture before placing them in a bowl.
  4. Pour the rice vinegar marinade over the cucumbers and toss gently to coat evenly.
  5. Serve topped with sesame seeds and diced green onions if desired.

Nutrition

Find it online: https://tastykitchenjoy.com/korean-cucumber-salad-recipe/