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–+ servings
Korean Cucumber Salad

Korean Cucumber Salad: Refreshing Twist for Your Table

This Korean Cucumber Salad is a vibrant and zesty dish that brings a refreshing twist to your meals.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Korean
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Korean or Persian cucumbers Thinly sliced
  • 1 teaspoon Salt For enhancing flavor
  • 2 tablespoons Green onions Chopped
For the Dressing
  • 3 tablespoons Rice vinegar Can substitute with apple cider vinegar
  • 2 tablespoons Soy sauce Can substitute with tamari
  • 1 teaspoon Chili flakes Adjust for heat preference
  • 1 teaspoon Sugar Can replace with honey or omit
  • 1 tablespoon Toasted sesame oil For rich flavor
  • 1 clove Garlic Minced (optional)
For Garnish
  • 1 tablespoon Sesame seeds Toasted for extra flavor

Equipment

  • Mixing Bowl
  • small bowl
  • whisk

Method
 

Preparation Steps
  1. Wash cucumbers thoroughly and slice into thin rounds. Place in a mixing bowl and sprinkle with salt. Let sit for 10 minutes.
  2. In a small bowl, whisk together rice vinegar, soy sauce, chili flakes, sugar, and toasted sesame oil until smooth.
  3. After 10 minutes, drain excess liquid from cucumbers. Mix cucumbers with the dressing until coated.
  4. Stir in chopped green onions and sesame seeds.
  5. Cover and chill in the refrigerator for 15-30 minutes before serving.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 500mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 0.5mg

Notes

Add proteins like grilled shrimp, chicken, or tofu to make it heartier. Store in an airtight container for up to 3-4 days.

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