Description
This Easy Korean Cucumber Salad Recipe is a vibrant, crunchy side dish that brings a refreshing burst of flavor to any meal. With the crispness of English cucumbers tossed in a delightful dressing of sesame oil, rice vinegar, and gochugaru, this salad is perfect for summer barbecues or as a colorful addition to family dinners. Not only is it quick and easy to prepare in just 15 minutes, but it’s also a healthy option that you can customize to suit your taste. Whether served alongside grilled chicken or as part of a larger spread, this salad will elevate your dining experience.
Ingredients
Scale
- 2 English cucumbers
- 1 teaspoon salt
- 2 green onions
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon gochugaru (Korean red pepper flakes)
- 1 clove garlic
- 1 teaspoon toasted sesame seeds
Instructions
- Slice the cucumbers thinly and sprinkle with salt. Let them sit in a colander for 10 minutes before rinsing and draining.
- In a mixing bowl, combine the drained cucumbers with chopped green onions, sesame oil, rice vinegar, soy sauce, sugar, gochugaru, and minced garlic. Toss until well mixed.
- Garnish with toasted sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Side Dish
- Method: No Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 59
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg