Korean Cucumber Salad

Korean cucumber salad offers a refreshing twist with its crisp cucumbers and vibrant, tangy dressing. This delightful salad combines the crunch of fresh cucumbers with a burst of flavors from sesame oil, rice vinegar, and a touch of garlic. It’s a healthy, plant-based option that brightens up any meal with its crisp texture and zesty taste.

I love serving this salad at family gatherings or on warm days when something light and flavorful is perfect. The recipe is so easy to whip up and always adds a vibrant touch to our meals. Plus, it’s a hit with everyone, from kids to adults, making it a go-to in our household for quick and satisfying dishes!

Korean Cucumber Salad

jenny
Korean cucumber salad offers a refreshing twist with its crisp cucumbers and vibrant, tangy dressing. This delightful salad combines the crunch of fresh cucumbers with a burst of flavors from sesame oil, rice vinegar, and a touch of garlic. It's a healthy, plant-based option that brightens up any meal with its crisp texture and zesty taste.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 80 kcal

Ingredients
  

  • 2 large cucumbers thinly sliced
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 2 cloves garlic minced
  • 1 teaspoon ginger minced
  • 1 teaspoon red pepper flakes adjust to taste
  • 1 tablespoon sesame seeds
  • 2 green onions sliced
  • Fresh cilantro for garnish optional

Instructions
 

  • Thinly slice the cucumbers and place them in a mixing bowl.
  • In another bowl, whisk together the sesame oil, rice vinegar, soy sauce, sugar, minced garlic, minced ginger, and red pepper flakes until the sugar is dissolved.
  • Pour the dressing over the cucumber slices and toss well to coat evenly.
  • Sprinkle sesame seeds and sliced green onions on top. Toss again to mix.
  • Garnish with fresh cilantro if desired. Serve immediately or refrigerate for 15 minutes to enhance the flavors.

Notes

Nutritional Information (per serving):
  • Calories: 80
  • Total Fat: 6g
  • Saturated Fat: 0.5g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 1g
Vitamins and Minerals (per serving):
  • Vitamin C: 10%
  • Vitamin K: 12%
  • Calcium: 4%
  • Iron: 2%
  • Potassium: 6%
Korean cucumber salad is a fantastic way to enjoy a healthy and flavorful dish that’s quick to prepare. Its balance of tangy, spicy, and savory notes makes it a versatile side dish that complements a wide range of meals. Give it a try, and you’ll see why it quickly becomes a favorite!

Number of Servings: 4
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Cuisine: Korean

Ingredients:

  • 2 large cucumbers, thinly sliced
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon red pepper flakes (adjust to taste)
  • 1 tablespoon sesame seeds
  • 2 green onions, sliced
  • Fresh cilantro for garnish (optional)

Equipment/Utensils:

  • Knife
  • Cutting board
  • Mixing bowl
  • Whisk
  • Serving dish

Preparation Steps:

  1. Thinly slice the cucumbers and place them in a mixing bowl.
  2. In another bowl, whisk together the sesame oil, rice vinegar, soy sauce, sugar, minced garlic, minced ginger, and red pepper flakes until the sugar is dissolved.
  3. Pour the dressing over the cucumber slices and toss well to coat evenly.
  4. Sprinkle sesame seeds and sliced green onions on top. Toss again to mix.
  5. Garnish with fresh cilantro if desired. Serve immediately or refrigerate for 15 minutes to enhance the flavors.

Nutritional Information (per serving):

  • Calories: 80
  • Total Fat: 6g
  • Saturated Fat: 0.5g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 1g

Vitamins and Minerals (per serving):

  • Vitamin C: 10%
  • Vitamin K: 12%
  • Calcium: 4%
  • Iron: 2%
  • Potassium: 6%

Korean cucumber salad is a fantastic way to enjoy a healthy and flavorful dish that’s quick to prepare. Its balance of tangy, spicy, and savory notes makes it a versatile side dish that complements a wide range of meals. Give it a try, and you’ll see why it quickly becomes a favorite!

jenny
jenny

Hi, I’m Jenny, the creator of Plant Based Palate. I started this blog in 2022 when my youngest son was just 4 year’s old. I almost went back to work as a nurse, but instead, I bought a camera off Craigslist and started this blog!

I felt the need to be home with my son, plus I never liked being a nurse, to be honest. And I absolutely LOVE creating vegan recipes. I also discovered how much I enjoy photography and taking pictures of my food.

Articles: 526

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