Korean Cucumber Salad: An Incredible Ultimate Recipe for an Amazing Side Dish
Korean Cucumber Salad is a refreshing, quick, and flavorful side dish that brightens up any meal. With its crisp cucumbers and zesty dressing made from rice vinegar, soy sauce, and sesame oil, this salad is not only easy to prepare but also healthy and versatile. Perfect for barbecues, family dinners, or as a light snack, it pairs beautifully with grilled meats, rice dishes, or even tacos. This vibrant salad can be customized to suit your taste preferences by adjusting the spice level or adding more vegetables. Enjoy it chilled for the best flavor and crunch!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Approximately 4 servings 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: Korean
Ingredients
Scale
- 2 large cucumbers (Korean or Persian)
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili flakes (or gochugaru)
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 green onions, finely chopped
- 1 garlic clove, minced (optional)
Instructions
- Wash and slice cucumbers into thin rounds or half-moons. Toss with salt in a mixing bowl and let sit for 10 minutes to draw out moisture.
- In a separate bowl, whisk together rice vinegar, soy sauce, chili flakes, sugar, and sesame oil until well blended.
- Drain excess liquid from cucumbers and combine with the dressing, sesame seeds, and green onions in the mixing bowl. Toss until evenly coated.
- Allow the salad to rest for about 10 minutes before serving to enhance flavors.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 70
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg