Description
This Korean Cucumber Salad is a delightful combination of crisp cucumbers, savory sesame oil, and a tangy kick from rice vinegar, garlic, and a hint of chili flakes. Simple, healthy, and bursting with flavor.
Ingredients
2 large cucumbers, thinly sliced
1 tablespoon salt
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon chili flakes (optional for heat)
1 tablespoon sesame seeds
2 green onions, chopped
1/2 teaspoon freshly ground black pepper
Instructions
- Slice the cucumbers into thin rounds and place them in a large bowl.
- Sprinkle the cucumbers with salt and toss to coat. Let them sit for 10-15 minutes to release excess moisture.
- After the cucumbers have rested, gently squeeze them to remove any excess water, then transfer them to a clean bowl.
- In a small bowl, whisk together the rice vinegar, sesame oil, sugar, minced garlic, chili flakes (if using), and black pepper.
- Pour the dressing over the cucumbers and toss until well coated.
- Stir in the sesame seeds and chopped green onions.
- Let the salad sit for another 5-10 minutes to allow the flavors to meld.
- Serve immediately, or refrigerate for up to an hour for a colder version.
Notes
This salad is best served fresh, but can be refrigerated for up to an hour for a colder version.
If you have leftovers, store them in an airtight container in the fridge. It will stay fresh for up to a day, but cucumbers may release more moisture over time.
Can be made up to 1 hour in advance for the best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side dish
- Method: No cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 40
- Sugar: 3g
- Sodium: 500mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
