Description
This Korean cucumber salad is a refreshing and flavorful dish that can be served as a side or enjoyed on its own. The Asian-inspired dressing adds a perfect balance of sweet, tangy, and spicy flavors to crisp cucumbers.
Ingredients
For the Marinade:
- 1 tsp salt
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tbsp rice vinegar
- 2–3 tsp chili oil (adjust to taste)
- 3 tsp sugar
- 1 tsp sesame oil
- 2 tsp sesame seeds (optional)
- 3 tbsp diced green onions (optional)
For the Salad:
- 5 mini cucumbers or 2-3 regular cucumbers (about 4 cups)
Instructions
- Prepare Marinade: In a small bowl, combine minced garlic, sugar, sesame seeds, and green onion. Add soy sauce, rice vinegar, chili oil, and sesame oil. Mix well to coat.
- Prepare Cucumbers: Using a spiralizer or a sharp knife, slice the cucumbers into thin spirals. Sprinkle with salt and let sit for 8-12 minutes. Rinse and pat dry with paper towels.
- Combine: Place the cucumbers in a bowl and pour the rice vinegar marinade over them. Toss gently to coat the cucumbers evenly.
- Serve: Garnish with sesame seeds and green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Side Dish
- Cuisine: Asian
Nutrition
- Serving Size: 1oz
- Calories: 67 kcal
- Sugar: 6g
- Sodium: 1252mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
