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–+ servings
Korean Cucumber Salad

Korean Cucumber Salad: Your Quick & Flavorful Summer Refreshment

Korean Cucumber Salad is a refreshing, vibrant dish that brings a burst of flavor to your table, perfect for summer.
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Prep Time 10 minutes
Chill Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: Korean
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cucumbers Korean or Persian varieties are best
  • 1 teaspoon Salt Draws moisture from cucumbers
For the Dressing
  • 3 tablespoons Rice Vinegar Apple cider vinegar as a substitute
  • 2 tablespoons Soy Sauce Tamari for gluten-free option
  • 1 teaspoon Chili Flakes Adjust to taste
  • 1 teaspoon Sugar Can substitute with honey
  • 1 tablespoon Sesame Oil Highly recommended for authenticity
  • 1 clove Garlic Minced, optional
For the Garnish
  • 1 tablespoon Sesame Seeds Toasted brings out flavor
  • 2 tablespoons Green Onions Chopped finely

Equipment

  • Mixing Bowl
  • cutting board
  • Knife
  • paper towel

Method
 

Preparation Steps
  1. Thinly slice your cucumbers and sprinkle them with salt. Allow them to sit for about 10 minutes.
  2. In a mixing bowl, whisk together rice vinegar, soy sauce, chili flakes, sugar, sesame oil, and optional minced garlic.
  3. After 10 minutes, rinse cucumbers under cold water to remove excess salt and pat dry.
  4. Combine cucumbers with the dressing in a large bowl and toss thoroughly.
  5. Sprinkle sesame seeds and chopped green onions over the top before serving.

Nutrition

Serving: 1cupCalories: 50kcalCarbohydrates: 10gProtein: 2gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 300mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

For extra flavor, chill in the refrigerator for 30 minutes before serving. Ideal for a side dish or to mix with proteins for a full meal.

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