Description
A light, crisp Korean-inspired cucumber salad with a bold balance of savory, tangy, sweet, and spicy flavors. The spiral cut helps the cucumbers absorb the vibrant dressing beautifully.
Ingredients
2 large cucumbers
1 teaspoon salt
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon gochugaru (Korean red pepper flakes)
1 teaspoon sesame seeds
Instructions
- Wash the cucumbers and cut them into spiral or accordion shapes.
- Place cucumbers in a bowl, sprinkle with salt, and let sit for 10 minutes to draw out excess moisture.
- Rinse lightly under cold water and drain well.
- In a separate bowl, mix garlic, soy sauce, rice vinegar, sugar, sesame oil, and gochugaru until combined.
- Add cucumbers to the dressing and toss gently to coat.
- Sprinkle sesame seeds on top and serve immediately or chill for 15 minutes before serving.
Notes
Add lime juice for extra tang or substitute honey for sugar if not strictly vegan.
Include sliced carrots or radishes for added crunch.
Adjust gochugaru to control spice level.
Store in an airtight container in the refrigerator for up to 2 days and toss before serving.
Best served cold; not suitable for reheating.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 60 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
