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–+ servings
Korean Cucumber Salad

Korean Cucumber Salad: Refreshing Crunch for Any Meal

This Korean Cucumber Salad is a refreshing, low-calorie, customizable side dish perfect for summer gatherings.
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Prep Time 10 minutes
Resting Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Korean
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cucumber Persian or English for a crunchier texture
  • 4 stalks Green Onions Chopped
  • 2 tablespoons Sesame Oil Can substitute with vegetable oil
  • 2 tablespoons Rice Vinegar Can substitute with apple cider vinegar
  • 1 tablespoon Soy Sauce Liquid aminos can be a soy-free option
  • 1 teaspoon Sugar Maple syrup can be a vegan substitute
  • 1 teaspoon Gochugaru Substitute with red pepper flakes for similar heat
  • 1 clove Garlic Minced; use garlic powder in lesser amounts if preferred
  • 1 tablespoon Toasted Sesame Seeds Can substitute with crushed peanuts
  • 1 teaspoon Salt Can use lemon juice as a lighter alternative
Optional Enhancements
  • 1 tablespoon Fresh Herbs Mint or parsley for added flavor

Equipment

  • Mixing Bowl
  • knife
  • Mandoline
  • colander

Method
 

Step-by-Step Instructions
  1. Thoroughly wash cucumbers and slice them thinly. Place in a mixing bowl, sprinkle salt, toss, and let sit for 10 minutes.
  2. Rinse cucumber slices under cold water, gently squeeze to remove excess moisture, and return them to the mixing bowl.
  3. Add chopped green onions, sesame oil, rice vinegar, soy sauce, sugar, gochugaru, and minced garlic to the cucumbers. Toss to combine.
  4. Sprinkle toasted sesame seeds over the salad and mix gently to incorporate.
  5. Serve immediately or refrigerate for up to 2 hours for the best flavor.

Nutrition

Serving: 1servingCalories: 50kcalCarbohydrates: 8gProtein: 1gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 300mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

For optimal freshness, consume within 2-3 days. Store in an airtight container in the fridge. Avoid freezing to maintain texture.

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