Description
Korean cucumber salad is a vibrant and refreshing dish that delivers a delightful crunch with every bite. This easy-to-make salad features crisp cucumbers tossed in a tangy and slightly spicy dressing, making it the perfect accompaniment for any meal or as a light snack. Whether you’re hosting a gathering or simply want to brighten up your weeknight dinner, this salad is sure to impress. With its customizable heat level and wholesome ingredients, you can enjoy this traditional Korean side dish tailored to your taste.
Ingredients
Scale
- 5 mini cucumbers (or 2–3 regular cucumbers)
- 1 tsp salt
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tbsp rice vinegar
- 2–3 tsp chili oil (to taste)
- 3 tsp sugar
- 1 tsp sesame oil
- Optional: sesame seeds and diced green onions for garnish
Instructions
- In a small bowl, combine minced garlic, sugar, soy sauce, rice vinegar, sesame oil, and chili oil to create the marinade.
- Thinly slice the cucumbers using a spiralizer or sharp knife and sprinkle with salt. Let them sit for 8-12 minutes.
- Rinse the salted cucumbers under cool water to remove excess salt, then pat dry with paper towels.
- In a mixing bowl, toss the cucumbers with the marinade until well coated.
- Garnish with sesame seeds and green onions if desired. Serve chilled or at room temperature.
Nutrition
- Serving Size: Approximately 150g
- Calories: 70
- Sugar: 6g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg