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–+ servings
Korean Cucumber Salad Recipe

Korean Cucumber Salad Recipe: Quick, Crunchy, and Customizable

This Korean Cucumber Salad recipe is a quick, healthy, and refreshing side that's customizable for every taste.
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Prep Time 15 minutes
Chilling Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Korean
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 mini Cucumbers or Regular Cucumbers
  • 1 teaspoon Salt
  • 2 cloves Minced Garlic
  • 2 tablespoons Green Onions diced, optional
For the Dressing
  • 3 tablespoons Soy Sauce use gluten-free for gluten-free version
  • 2 tablespoons Rice Vinegar or apple cider vinegar
  • 1 tablespoon Chili Oil adjust for spice
  • 1 teaspoon Sugar or honey/agave syrup
  • 1 tablespoon Sesame Oil optional
For Garnish
  • 1 tablespoon Sesame Seeds optional

Equipment

  • Mixing bowl
  • knife
  • spatula
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. In a small mixing bowl, combine minced garlic, sugar, and optional green onions. Whisk in rice vinegar, soy sauce, sesame oil, and chili oil until fully blended. Set aside.
  2. Thinly slice the mini cucumbers. Sprinkle with salt and let them sit for 8-12 minutes. This step enhances their crunch.
  3. Rinse the cucumbers under cold water and pat them dry with a towel.
  4. Transfer dried cucumbers into a large mixing bowl. Pour the prepared dressing over cucumbers and toss gently to coat evenly.
  5. Serve immediately or chill for 10-15 minutes before serving. Garnish with sesame seeds and extra green onions.

Nutrition

Serving: 1servingCalories: 50kcalCarbohydrates: 8gProtein: 1gFat: 3gSodium: 340mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

Salt the cucumbers to enhance crunch. Timing is key for the perfect flavor absorption.

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