Description
Easy Korean cucumber salad with a tangy, slightly sweet Asian dressing. This crisp, refreshing no-cook side dish can be made mild or spicy and is ready in minutes.
Ingredients
Scale
- 5 mini cucumbers or 2–3 regular cucumbers, thinly sliced
- 1 teaspoon salt
- 1½ teaspoons soy sauce
- 1 teaspoon minced garlic
- 3 tablespoons rice vinegar
- 2–3 teaspoons chili oil
- 3 teaspoons sugar
- 1 teaspoon sesame oil
- 2 teaspoons sesame seeds
- 3 tablespoons green onions, diced
Instructions
- Slice cucumbers thinly or spiralize if desired.
- Sprinkle cucumbers with salt and let sit for 8 to 12 minutes.
- Rinse cucumbers and pat dry with paper towels.
- In a small bowl, mix garlic, sugar, sesame seeds, and green onions.
- Add rice vinegar, soy sauce, chili oil, and sesame oil, then stir well.
- Place cucumbers in a bowl and pour dressing over them.
- Toss gently until coated and serve chilled.
Notes
- Adjust chili oil to control spice level.
- Chill briefly for deeper flavor before serving.
- Best enjoyed within two days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 67
- Sugar: 6
- Sodium: 1252
- Fat: 3
- Saturated Fat: 0.5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 2
- Cholesterol: 0