Description
A refreshing and flavorful Korean cucumber salad that is easy to make and perfect as a side dish.
Ingredients
Scale
- 2 medium cucumbers
- 1 tablespoon salt
- 2 tablespoons sugar
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 2 green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- Wash and slice the cucumbers thinly.
- Sprinkle salt over the cucumbers and let them sit for 10 minutes to draw out excess water.
- In a bowl, mix together sugar, rice vinegar, sesame oil, minced garlic, and red pepper flakes.
- Rinse the cucumbers under cold water and drain well.
- Add the cucumbers to the dressing and toss to combine.
- Stir in chopped green onions and sesame seeds.
- Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.
Notes
- For a spicier version, increase the amount of red pepper flakes.
- This salad can be made a few hours in advance and stored in the refrigerator.
- Adjust the sweetness and acidity to your taste by modifying the sugar and vinegar amounts.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 5g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Korean Cucumber Salad, refreshing salad, side dish, vegan salad