Description
This Korean Cucumber Salad is a refreshing and tangy dish that makes a perfect side for any meal. Crisp cucumbers are marinated in a flavorful blend of soy sauce, garlic, rice vinegar, and chili oil, then topped with sesame seeds and green onions for added depth of flavor.
Ingredients
Scale
Marinade:
- 1 tsp salt
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tbsp rice vinegar
- 2–3 tsp chili oil
- 3 tsp sugar
- 1 tsp sesame oil
- 2 tsp sesame seeds (optional)
- 3 tbsp green onions, diced (optional)
Salad:
- 5 mini cucumbers or 2-3 regular-sized cucumbers (about 4 cups)
Instructions
- Prepare Marinade: In a small bowl, combine minced garlic, sugar, sesame seeds, and green onion. Add rice vinegar and all of the oil. Mix well to coat.
- Prepare Cucumbers: Using a spiralizer or a knife, slice the cucumbers thinly. Salt the cucumbers and let sit for 8-12 minutes. Rinse with water, then pat dry with paper towels.
- Combine Ingredients: Place the cucumbers in a bowl. Pour the rice vinegar marinade over the cucumbers and toss to coat evenly.
- Serve: Garnish with sesame seeds and green onions before serving.
Notes
- You can adjust the amount of chili oil to suit your preferred level of spiciness.
- For added crunch, you can leave the cucumbers slightly under marinated.
Nutrition
- Serving Size: 1 serving
- Calories: 85
- Sugar: 4g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
