Description
This Korean Crunchy Cucumber Salad is a refreshing and flavorful dish with a hint of spice. The combination of cucumber, soy sauce, rice vinegar, and sesame oil creates a delicious and crunchy salad perfect for a light meal or side dish.
Ingredients
Units
Scale
- 4 cups cucumber, sliced into thick rounds or 1/2 moons
- 1 teaspoon salt
- 1 teaspoon soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon sugar (honey or maple)
- 1 tablespoon toasted sesame oil
- 2 scallions, sliced thin
- 1– 2 teaspoons Gochugaru Korean chili pepper flakes
- toasted sesame seeds
- fresh cilantro for garnish
Instructions
- Prepare Cucumbers: Toss cucumbers with salt and let sit for 30 minutes in a colander.
- Make Dressing: Whisk together soy sauce, vinegar, honey, sesame oil, scallions, and Gochugaru flakes.
- Combine: Rinse cucumbers, dry, and mix with dressing in a bowl.
- Serve: Sprinkle with sesame seeds and cilantro.
Notes
- If short on time, you can skip salting the cucumbers for a crisp texture.
- Optional additions include garlic, fish sauce, carrots, and onions.
Nutrition
- Serving Size: 1 cup
- Calories: 60 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg