Description
A light and refreshing salad featuring crunchy cucumbers, tangy rice vinegar, and aromatic sesame oil – the perfect side dish for any meal.
Ingredients
Scale
- 2 large cucumbers (Korean or Persian)
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili flakes (or gochugaru for authentic flavor)
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 green onions, finely chopped
- 1 garlic clove, minced (optional)
Instructions
- Wash the cucumbers thoroughly.
- Slice them thinly or into desired shapes.
- Sprinkle salt over the cucumber slices and let them sit for about 10-15 minutes.
- Combine rice vinegar, soy sauce, chili flakes, sugar, and sesame oil in a bowl. Mix well.
- Gently squeeze the cucumbers to remove excess liquid.
- Toss the cucumbers in the dressing mixture.
- Add sesame seeds, chopped green onions, and optional minced garlic.
- Mix everything well until every cucumber slice is coated.
- Serve immediately or let it chill to marry the flavors.
Notes
For added crunch, slice cucumbers diagonally or spiralize them. Allowing the salad to rest for 30 minutes enhances the flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Korean salad, cucumber salad, refreshing salad, side dish, vegetarian recipe
