Korean Cucumber Salad: Quick, Crunchy Delight for Every Meal

Enjoy a refreshing Korean Cucumber Salad, a crunchy side dish bursting with fresh flavors, perfect for any meal.

Print Recipe Pin Recipe

Prep Time 30

Chilling Time 15

Total Time 45

Servings: 4 servings

Course: Salad

Cuisine: Korean

Calories: 80

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 cups Cucumbers Opt for Korean or Persian cucumbers for best crispness
1 teaspoon Salt Helps draw out moisture and enhance flavor
3 tablespoons Green Onions Chopped

For the Dressing

3 tablespoons Rice Vinegar Can substitute with apple cider vinegar
2 tablespoons Soy Sauce Ensure it’s gluten-free if needed
1 teaspoon Chili Flakes (or Gochugaru) Adjust based on heat preference
1 teaspoon Sugar Optional for those watching sugar intake
1 tablespoon Sesame Oil Can also use avocado oil
1 clove Garlic Optional, for added flavor

For Garnish

1 tablespoon Sesame Seeds For added texture and flavor

Equipment

Mixing Bowl
knife
cutting board

Method

Step-by-Step Instructions

Wash and slice the cucumbers into thin rounds and place them in a mixing bowl. Sprinkle with salt and let sit for about 10 minutes.
Prepare the dressing by combining rice vinegar, soy sauce, chili flakes, and sugar in a separate bowl. If using, mince garlic and mix in.
After 10 minutes, drain excess liquid from cucumbers and add them to the bowl with the dressing. Toss gently to combine.
Stir in the chopped green onions and sprinkle sesame seeds on top for garnish.
Chill in the refrigerator for 15-30 minutes to enhance flavors before serving.

Nutrition

Serving: 1cupCalories: 80kcalCarbohydrates: 9gProtein: 2gFat: 4gSaturated Fat: 0.5gSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 20mgIron: 0.5mg

Notes

For added protein, consider adding grilled chicken, shrimp, or tofu to the salad.

Tried this recipe?

Let us know how it was!