Description
Korean Cucumber Salad is a vibrant and refreshing side dish that brings a delightful crunch and tangy flavor to your table. With its quick preparation time of just 15 minutes, this salad is perfect for busy weeknights or last-minute gatherings. Featuring fresh cucumbers coated in a savory dressing made from soy sauce, rice vinegar, and chili oil, you can easily customize the spice level to suit your preferences. This versatile dish can be enjoyed alongside grilled meats, added to tacos, or served chilled as a healthy snack. Serve it at picnics or barbecues to impress your guests with its bright flavors and textures!
Ingredients
- 5 mini cucumbers or 2–3 regular cucumbers
- 1.5 tsp soy sauce
- 3 tbsp rice vinegar
- 1 tsp minced garlic
- 2–3 tsp chili oil
- 3 tsp sugar
- 1 tsp sesame oil
Instructions
- In a small bowl, combine minced garlic, sugar, soy sauce, rice vinegar, sesame oil, and chili oil. Mix well.
- Thinly slice the cucumbers and sprinkle with salt; let sit for 8-12 minutes to draw out moisture.
- Rinse the cucumbers under cold water and pat dry with paper towels.
- Toss the cucumbers in the dressing until evenly coated.
- Serve chilled, garnished with sesame seeds and diced green onions if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 70
- Sugar: 6g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg