Korean Cucumber Salad: An Incredible Ultimate Recipe for an Amazing Side Dish
If you’re in search of a refreshing side dish that’s both easy to prepare and bursting with flavor, look no further than this Korean Cucumber Salad. This vibrant salad features crunchy cucumbers coated in a tangy dressing made with rice vinegar, soy sauce, and sesame oil. It’s perfect for busy weeknights or family gatherings, adding a unique touch to any meal. Enjoy it chilled alongside grilled vegetables or as a light appetizer on warm days. With its delightful crunch and zesty flavors, this salad is sure to become a staple in your home.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Side
- Method: No-Cook
- Cuisine: Korean
Ingredients
Scale
- 2 large cucumbers (Korean or Persian)
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili flakes (or gochugaru)
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 green onions, finely chopped
Instructions
- Wash and slice the cucumbers into thin rounds or half-moons.
- Sprinkle sliced cucumbers with salt and let sit for about 10 minutes to draw out excess moisture.
- In a separate bowl, whisk together rice vinegar, soy sauce, chili flakes, sugar, and sesame oil until well combined.
- Drain any excess liquid from the cucumbers and combine them with the dressing, sesame seeds, and green onions; toss gently.
- Chill the salad in the refrigerator for at least 30 minutes before serving for optimal flavor.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 60
- Sugar: 3g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg