Description
A refreshing Korean Cucumber Salad featuring crisp cucumbers, tangy apple cider vinegar, and a harmonious blend of sweet, spicy, and savory flavors. This quick, plant-based side dish is perfect for warm days or as a vibrant complement to grilled dishes and rice bowls.
Ingredients
Scale
Main Ingredients
- 2 large English cucumbers, thinly sliced
- 2 cloves garlic (natural), minced
- 3 green onions, chopped
- 1 teaspoon red chili flakes
- 3 tablespoons apple cider vinegar (natural)
- 1 tablespoon sesame oil (natural)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the Cucumbers: Wash and trim the ends of the cucumbers. Slice them thinly using a sharp knife or mandoline for even pieces. Place the slices in a bowl, sprinkle lightly with salt, and toss to coat. Let sit for 10 minutes to draw out excess water, then gently squeeze and drain to maintain crunch without sogginess.
- Make the Dressing: In a separate bowl, combine the minced garlic (natural), chopped green onions, red chili flakes, apple cider vinegar (natural), sesame oil (natural), sugar, and a pinch of salt. Whisk together until the sugar dissolves and the flavors meld into a smooth dressing.
- Combine and Toss: Add the drained cucumbers to the dressing and toss gently but thoroughly to coat every slice evenly. Sprinkle the toasted sesame seeds on top and give the salad a final gentle stir.
- Chill and Serve: Cover the bowl and refrigerate for 20-30 minutes before serving to allow the flavors to meld and to enhance the refreshing qualities of the salad.
Notes
- Use English cucumbers for a crisp texture and fewer seeds.
- Salt cucumbers well to draw out moisture and prevent sogginess.
- Toast sesame seeds to enhance their nutty flavor.
- Adjust the amount of vinegar to control tanginess to your preference.
- Serve chilled for the best refreshing taste and crispness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No cooking required
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: Korean cucumber salad, cucumber side dish, plant-based salad, quick Korean recipe, spicy cucumber salad, refreshing salad
