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–+ servings

Korean Cucumber Salad

A refreshing and tangy salad made with cucumbers, sesame oil, and Korean spices, perfect as a side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Korean
Calories: 80
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 2 medium cucumbers sliced thinly
  • 1 teaspoon salt to taste
  • 2 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon gochugaru Korean red pepper flakes
  • 1 tablespoon sesame seeds toasted
  • 2 stalks green onions sliced

Method
 

Prepare the Cucumbers
  1. Slice the cucumbers thinly and place them in a mixing bowl.
  2. Sprinkle the salt over the cucumbers and let them sit for about 10 minutes to draw out moisture.
Make the Dressing
  1. In a small bowl, whisk together the sesame oil, rice vinegar, sugar, and gochugaru.
Combine and Serve
  1. After 10 minutes, drain excess liquid from the cucumbers.
  2. Add the dressing to the cucumbers, along with the sesame seeds and green onions. Toss to combine.
  3. Serve immediately or chill in the refrigerator for 30 minutes for enhanced flavor.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 6gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 200mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

This salad is best served fresh but can be stored in the refrigerator for up to 2 days.

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