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–+ servings
Korean Cucumber Salad

Korean Cucumber Salad: A Quick, Crunchy Delight for Any Meal

A quick and zesty Korean Cucumber Salad that perfectly complements any meal, offering a refreshing crunch.
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Prep Time 15 minutes
Chilling Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Korean
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 large Cucumbers (Korean or Persian) remove seeds for better texture
  • 1 teaspoon Salt enhances flavors
  • 2 Green Onions (finely chopped)
  • 1 Garlic Clove (minced; optional) enhances flavor
For the Dressing
  • 2 tablespoons Rice Vinegar substitute with apple cider vinegar if needed
  • 1 tablespoon Soy Sauce use tamari for gluten-free
  • 1 tablespoon Chili Flakes adjust quantity based on spice preference
  • 1 teaspoon Sugar
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Sesame Seeds

Equipment

  • Mixing Bowl
  • colander
  • whisk

Method
 

Step-by-Step Instructions
  1. Wash and slice the cucumbers thinly, about 1/8-inch thickness. Sprinkle with salt and toss gently. Let sit for 10 minutes in a colander.
  2. In a mixing bowl, whisk together rice vinegar, soy sauce, chili flakes, and sugar until the sugar dissolves.
  3. Drain the cucumbers and optionally rinse. Combine with dressing, sesame seeds, green onions, and garlic in the bowl.
  4. Toss gently to coat cucumbers with the dressing. Be careful not to break the slices.
  5. Chill in the refrigerator for at least 10 minutes to allow flavors to meld before serving.

Nutrition

Serving: 1servingCalories: 50kcalCarbohydrates: 8gProtein: 1gFat: 2gSodium: 250mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 120IUVitamin C: 6mgCalcium: 20mgIron: 0.5mg

Notes

Try adding sliced radishes or shredded carrots for extra crunch and color. Store leftovers in an airtight container for 3-4 days.

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