Description
Korean Cucumber Salad is a vibrant, crunchy, and tangy dish perfect for summer. Featuring fresh cucumbers tossed in a zesty apple cider vinegar-based dressing with garlic, green onions, and red chili flakes, this quick and easy salad is a refreshing side or snack that complements grilled dishes, rice bowls, and sandwiches beautifully.
Ingredients
Scale
Main Ingredients
- 2 fresh cucumbers (firm, bright)
- 2 garlic cloves (finely minced)
- 2 green onions (diced, plus extra for garnish)
- 1 tsp red chili flakes
- 3 tbsp apple cider vinegar (natural)
- 2 tsp sesame oil (natural)
- 1 tsp sugar (natural)
- 1/2 tsp salt
- 1 tbsp toasted sesame seeds (for garnish)
Instructions
- Prepare the Cucumbers: Wash the cucumbers thoroughly and slice them thinly to maximize crunch and flavor absorption. Optionally, lightly salt the slices and let them sit for 10 minutes to draw out excess moisture, then pat dry to prevent sogginess.
- Mix the Dressing: In a bowl, combine the finely minced garlic, diced green onions, red chili flakes, apple cider vinegar (natural), sesame oil (natural), sugar (natural), and salt. Whisk together until the sugar dissolves and the dressing flavors meld.
- Toss and Combine: Pour the dressing over the cucumber slices and toss gently but thoroughly to coat each piece evenly. The cucumbers will glisten and start to soften slightly, enhancing the texture and taste.
- Garnish and Serve: Sprinkle toasted sesame seeds on top for added crunch and visual appeal. Add extra thinly sliced green onions or fresh herbs like cilantro or mint just before serving for a burst of freshness.
Notes
- Use English or Persian cucumbers for their thin skin and fewer seeds.
- Do not soak the cucumbers too long when salting to avoid watery salad.
- Adjust seasoning after tossing the salad to suit your taste preferences.
- Toast sesame seeds before garnishing to enhance their nutty flavor.
- Serve the salad chilled after resting it in the fridge for 30 minutes to 1 hour to deepen flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No-cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 3g
- Sodium: 250mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1.5g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Korean Cucumber Salad, cucumber salad, Korean side dish, tangy cucumber salad, summer salad, easy cucumber recipe, gluten free salad, vegan salad
