Korean Cucumber Salad – Quick Asian Side Dish You’ll Love!
A refreshing and quick Korean cucumber salad that makes a perfect side dish for any meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook
- Cuisine: Korean
- Diet: Vegan
Ingredients
Scale
- 2 medium cucumbers
- 1 tablespoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon sesame seeds
- 1 green onion, chopped
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 rice vinegar, sugar, sesame oil, soy sauce, and minced garlic.
- Rinse the cucumbers under cold water and drain well.
- Add the cucumbers to the dressing and toss to combine.
- Garnish with sesame seeds and chopped green onion before serving.
Notes
- For extra spice, add a pinch of red pepper flakes.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Adjust the sweetness by adding more or less sugar according to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 3g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg