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
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
- Calories: 80
- Total Fat: 6g
- Saturated Fat: 0.5g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Vitamin C: 10%
- Vitamin K: 12%
- Calcium: 4%
- Iron: 2%
- Potassium: 6%
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:
- 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.
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!
