Description
A simple and refreshing Korean cucumber salad that is perfect as a side dish or a light snack.
Ingredients
Scale
- 2 medium cucumbers
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce
- 1 clove garlic, minced
- 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 about 10 minutes to draw out excess water.
- In a bowl, mix together sugar, rice vinegar, 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 flavor, you can add red pepper flakes.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Adjust the sweetness and tanginess according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 5g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg