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–+ servings
Korean Cucumber Salad

Korean Cucumber Salad: Quick, Refreshing, and So Tasty!

This Korean Cucumber Salad is a quick and refreshing side dish bursting with flavor, perfect for any meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Korean
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 5 pieces Mini Cucumbers or 2-3 regular cucumbers
  • 1 tsp Salt to enhance crunchiness
  • 3 tbsp Green Onions optional; can substitute with chives
For the Dressing
  • 1.5 tsp Soy Sauce tamari for gluten-free option
  • 1 tsp Minced Garlic adjust based on preference
  • 3 tbsp Rice Vinegar can swap with apple cider vinegar
  • 2-3 tsp Chili Oil adjust for spice preference
  • 3 tsp Sugar or honey as a sweetener
  • 1 tsp Sesame Oil avocado oil as a mild alternative
  • 2 tsp Sesame Seeds optional, for garnish

Equipment

  • Small bowl
  • sharp knife
  • spiralizer
  • large mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a small bowl, combine minced garlic, sugar, sesame seeds, and chopped green onions. Add rice vinegar, soy sauce, chili oil, and sesame oil. Whisk until sugar dissolves.
  2. Slice mini cucumbers thinly and sprinkle with salt. Let them rest for 8-12 minutes.
  3. Rinse cucumbers under cold water, then dry on paper towels.
  4. In a large bowl, combine cucumbers and dressing. Toss gently until coated.
  5. Garnish with sesame seeds and green onions. Chill for 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 50kcalCarbohydrates: 8gProtein: 1gFat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 400mgPotassium: 150mgFiber: 1gSugar: 3gVitamin A: 200IUVitamin C: 6mgCalcium: 20mgIron: 0.5mg

Notes

For optimal flavor, let the salad marinate in its dressing for at least 30 minutes before serving. Adjust the amount of chili oil to taste.

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