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–+ servings
Korean Cucumber Salad

Refreshing Korean Cucumber Salad You Can Customize Anytime

Enjoy a deliciously customizable Korean cucumber salad, perfect for any meal and gluten-free.
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Prep Time 10 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Korean
Calories: 67
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 6 mini Cucumbers Can substitute with 2-3 regular cucumbers.
  • 1 teaspoon Salt Kosher salt is recommended.
  • 2 stalks Green Onions Optional for added freshness.
For the Dressing
  • 3 tablespoons Soy Sauce Tamari or liquid aminos can be used for gluten-free.
  • 2 cloves Minced Garlic Fresh or jarred works well.
  • 2 tablespoons Rice Vinegar Apple cider vinegar can be substituted.
  • 1 tablespoon Chili Oil Adjust for preferred heat level.
  • 1 teaspoon Sugar Can use sugar-free sweetener like Splenda.
  • 2 tablespoons Sesame Oil Essential for authentic flavor.
Optional Enhancements
  • 1 tablespoon Sesame Seeds For added texture.
  • 1 cup Cherry Tomatoes Optional for burst of sweetness.
  • Fresh Herbs Mint or basil can be used.

Equipment

  • Mixing Bowl
  • knife
  • cutting board
  • whisk

Method
 

Step-by-Step Instructions
  1. In a small mixing bowl, combine minced garlic, sugar, sesame seeds, and chopped green onions. Pour in the rice vinegar and both chili and sesame oils. Whisk until well blended.
  2. Thinly slice or spiralize mini cucumbers. Sprinkle with salt and toss. Let sit for 8 to 12 minutes to draw out moisture.
  3. Rinse the cucumbers under cold water to remove excess salt and pat dry with paper towels.
  4. In a large bowl, add rinsed cucumbers and pour dressing over. Toss until well-coated.
  5. Serve immediately or chill for at least 30 minutes to enhance flavors.

Nutrition

Serving: 1servingCalories: 67kcalCarbohydrates: 5gProtein: 1gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 300mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

For best freshness, serve the salad within 2-3 days.

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