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–+ servings

Korean Cucumber Salad

A light and refreshing salad that combines crisp cucumbers with a tangy dressing, perfect as a side dish for Korean barbecue or a healthy snack.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Korean
Calories: 70
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 2 cups cucumbers, sliced Use firm, fresh cucumbers for the best crunch.
  • 1 tablespoon rice vinegar Can substitute with apple cider vinegar or white vinegar.
  • 1 tablespoon sesame oil Can use olive oil as a substitute, but it will slightly change the flavor.
  • 1 teaspoon sugar To balance the acidity of the vinegar.
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes Adjust according to spice preference.
  • 1 tablespoon sesame seeds For garnish.
  • 2 stalks green onions, chopped For garnish.

Method
 

Preparation
  1. In a bowl, combine the rice vinegar, sesame oil, sugar, garlic, salt, and red pepper flakes. Whisk until the sugar dissolves.
  2. Add the sliced cucumbers and toss to coat them in the dressing.
  3. Allow it to marinate for 10 minutes.
  4. Garnish with sesame seeds and green onions before serving.

Nutrition

Serving: 1gCalories: 70kcalCarbohydrates: 6gProtein: 1gFat: 5gSaturated Fat: 0.5gSodium: 300mgFiber: 1gSugar: 2g

Notes

Store leftovers in an airtight container in the refrigerator. It's best to eat the salad within a day or two for the freshest taste and crunch. The cucumbers may soften over time.

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