Description
Korean Cucumber Salad is a vibrant and refreshing dish that’s perfect for any occasion. With its crisp cucumbers drenched in a tangy mixture of soy sauce, rice vinegar, and garlic, this salad brings a burst of flavor to your table. It’s incredibly quick to prepare—ready in just 15 minutes—which makes it ideal for busy weeknights or last-minute gatherings. The beauty of this recipe lies in its versatility; you can easily adjust the spice level with chili oil to suit your taste. Whether served as a side dish, appetizer, or part of a bento box, this Korean Cucumber Salad adds a delightful crunch and a touch of Asian flair to any meal.
Ingredients
Scale
- 5 mini cucumbers (or 2–3 regular cucumbers)
- 1 tsp salt
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tbsp rice vinegar
- 2–3 tsp chili oil (to taste)
- 3 tsp sugar
- 1 tsp sesame oil
- Optional: 2 tsp sesame seeds, 3 tbsp diced green onions
Instructions
- In a bowl, combine minced garlic, sugar, sesame seeds (if using), and green onions. Stir in rice vinegar, soy sauce, sesame oil, and chili oil.
- Slice cucumbers thinly or spiralize them. Sprinkle with salt and let sit for 8-12 minutes to draw out excess water.
- Rinse cucumbers under cold water and pat dry with paper towels.
- Toss cucumbers in the marinade until well coated. Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Side Dish
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 58
- Sugar: 5g
- Sodium: 315mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg