Korean Cucumber Salad Recipe
This Korean Cucumber Salad recipe is a refreshing and flavorful dish perfect for a light lunch or as a side for your favorite Asian-inspired meal. The combination of crisp cucumbers with a tangy, slightly sweet dressing makes it a delightful addition to any table.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Appetizer, Side Dish
- Method: Mixing, Tossing
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Cucumber Salad:
- 5 mini cucumbers or 2-3 regular cucumbers, about 4 cups
- 1 tsp salt
Asian Dressing:
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tbsp rice vinegar
- 2–3 tsp chili oil (adjust to taste)
- 3 tsp sugar
- 1 tsp sesame oil
- 2 tsp sesame seeds (optional)
- 3 tbsp green onions, diced (optional)
Instructions
- Prepare the Dressing: In a small bowl, combine minced garlic, sugar, sesame seeds, and green onion. Add soy sauce, rice vinegar, chili oil, and sesame oil. Mix well to combine.
- Prepare the Cucumbers: Use a spiralizer or a knife to slice the cucumbers thinly. Sprinkle with salt and let sit for 8-12 minutes. Rinse the cucumbers with water and pat dry with paper towels.
- Combine: Place the cucumbers in a bowl and pour the rice vinegar dressing over them. Toss gently to coat the cucumbers evenly.
- Serve: Garnish with sesame seeds and green onions before serving.
Notes
- You can adjust the spiciness of the salad by adding more or less chili oil.
- For a touch of heat, add a pinch of red pepper flakes to the dressing.
Nutrition
- Serving Size: 1 ounce
- Calories: 67 kcal
- Sugar: 6g
- Sodium: 1252mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Find it online: http://bitezly.com/korean-cucumber-salad-recipe-2/
