Description
Korean Cucumber Salad is a vibrant and refreshing side dish that brings a delightful crunch and zesty flavor to any meal. With crisp cucumbers tossed in a tangy dressing, this salad is perfect for summer picnics or cozy family dinners. Simple to prepare and bursting with taste, it will have your guests asking for seconds.
Ingredients
Scale
- 2 medium Persian cucumbers, thinly sliced
- 2 tsp salt
- 2 tbsp rice vinegar (unseasoned)
- 1 tsp sugar
- 2 cloves garlic, minced
- 1 tsp Korean red pepper flakes (Gochugaru)
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
Instructions
- Wash cucumbers under cold water and slice thinly.
- Place sliced cucumbers in a bowl, sprinkle with salt, and let sit for 15 minutes to draw out moisture.
- In another bowl, whisk together rice vinegar, sugar, minced garlic, Gochugaru, and sesame oil until combined.
- Drain excess liquid from cucumbers and add them to the dressing. Toss gently to coat each slice.
- Sprinkle toasted sesame seeds over the salad and give it one last toss.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 70
- Sugar: 3g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: You can substitute rice vinegar with apple cider vinegar for a different flavor. Add sliced scallions or additional chili flakes for extra texture and spice.