Description
A crisp and refreshing Korean Cucumber Salad tossed in a bold, tangy, slightly spicy dressing with sesame and garlic. Ready in just 15 minutes, this vibrant side dish delivers the perfect balance of heat, sweetness, and crunch.
Ingredients
Scale
- 4 medium cucumbers (about 600 grams), thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon granulated sugar
- 2 garlic cloves, finely minced
- 1 to 2 teaspoons red pepper flakes
- 1 teaspoon sesame seeds, lightly toasted
- 2 green onions, thinly sliced
Instructions
- Prepare your workspace and gather all ingredients.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, granulated sugar, minced garlic, and red pepper flakes until the sugar dissolves.
- Place the thinly sliced cucumbers in a large mixing bowl.
- Pour the dressing over the cucumbers and toss gently until evenly coated.
- Let the salad rest for 10 minutes to allow the flavors to meld.
- Sprinkle toasted sesame seeds and sliced green onions over the top.
- Serve chilled or at room temperature and enjoy.
Notes
- Lightly salt the cucumbers and let them sit for 10 minutes before mixing to reduce excess moisture.
- Adjust the red pepper flakes gradually to control the spice level.
- For extra flavor, briefly toast the sesame seeds in a dry pan before adding.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 5g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg