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Korean Cucumber Salad

Korean Cucumber Salad

Korean cucumber salad is a refreshing and vibrant dish that brings a delightful crunch and tangy flavor to any meal. This easy-to-make salad, featuring crisp cucumbers tossed in a savory Asian dressing, is perfect for summer barbecues, picnics, or as a light appetizer. With just 15 minutes of prep time, this salad offers a customizable spice level to cater to everyone’s taste buds. Whether you enjoy it mild or spicy, Korean cucumber salad complements various dishes and adds a burst of freshness to your dining experience.

  • Total Time: 15 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 5 mini cucumbers (or 2–3 regular sizes, 4 cups)
  • 1 tsp salt
  • 1.5 tsp soy sauce
  • 1 tsp minced garlic
  • 3 tbsp rice vinegar
  • 2–3 tsp chili oil (adjust more or less for spicy or mild)
  • 3 tsp sugar
  • 1 tsp sesame oil
  • 2 tsp sesame seeds (optional)
  • 3 tbsp green onions (diced, optional)

Instructions

  1. In a small bowl, mix minced garlic, sugar, soy sauce, rice vinegar, sesame oil, and chili oil. Stir until well combined.
  2. Thinly slice the cucumbers and sprinkle with salt. Let them sit for 8-12 minutes to draw out moisture.
  3. Rinse the cucumbers under cold water and pat dry with paper towels.
  4. Combine the cucumbers with the marinade in a mixing bowl. Toss gently to coat.
  5. Serve immediately or let it chill for 15 minutes for enhanced flavors.
  • Author: Natalia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Side Dish
  • Method: No-Cook
  • Cuisine: Korean

Nutrition

  • Serving Size: 1 serving
  • Calories: 67
  • Sugar: 6g
  • Sodium: 350mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: For added crunch, consider incorporating shredded carrots or sliced radishes. Adjust the amount of chili oil based on your spice preference. Allowing the salad to marinate for at least 30 minutes can deepen the flavors.