Description
This Korean Cucumber Salad is a quick and easy side dish that’s perfect for any meal! With its refreshing crunch and spicy, tangy flavors, it’s sure to be a hit. Get the full recipe and experience the taste of Korea
Ingredients
Scale
- 5 mini cucumbers, or 2-3 regular sizes (about 4 cups sliced)
- 1 teaspoon salt
- 1.5 teaspoons soy sauce
- 1 teaspoon minced garlic
- 3 tablespoons rice vinegar
- 2–3 teaspoons chili oil (adjust to taste)
- 3 teaspoons sugar
- 1 teaspoon sesame oil
- 2 teaspoons sesame seeds (optional)
- 3 tablespoons green onions, diced (optional
Instructions
- Prepare the Dressing: In a small bowl, mix the minced garlic, sugar, sesame seeds, and green onion. Add rice vinegar, soy sauce, and all of the oil. Mix together to coat.
- Prepare the Cucumbers: To make fun spirals, use a spiralizer, or just use a sharp knife and slice thinly. Salt the cucumbers and leave for 8-12 minutes to sit.
- Rinse and Dry: Then rinse them with water. Lay on paper towels to absorb a bit of the excess water.
- Combine and Serve: Put the cucumbers into a bowl. Pour the rice vinegar marinade over the cucumbers and toss to coat. Serve with sesame seeds and green onions on top.
