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–+ servings
Korean Cucumber Salad

Fresh and Crispy Korean Cucumber Salad to Brighten Your Day

This vibrant Korean Cucumber Salad is a refreshing, guilt-free dish perfect for any meal.
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Prep Time 10 minutes
Resting Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Korean
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 medium cucumber Choose a firm cucumber for that crunchy texture.
  • 1 teaspoon salt Helps draw out excess water from the cucumber.
  • 2 teaspoons sugar Balances the saltiness and adds sweetness.
  • 1 tablespoon rice vinegar Provides light acidity.
  • 1 tablespoon sesame oil Adds a nutty flavor.
  • 1 tablespoon soy sauce Infuses savory depth.
  • 1 clove garlic Minced for a pungent kick.
For the Garnish
  • 1 teaspoon sesame seeds Toasted for crunch.
  • 1 tablespoon chopped green onion Adds freshness and color.
  • ½ teaspoon red pepper flakes For a hint of spice.

Equipment

  • Medium bowl
  • spoon
  • Knife
  • cutting board

Method
 

Preparation Instructions
  1. Slice the cucumber in half lengthwise and scoop out seeds.
  2. Cut the cucumber into thin half-moon slices.
  3. Sprinkle salt over the cucumber slices and toss to coat; let rest for 10 minutes.
  4. Gently squeeze each cucumber slice to remove excess water.
  5. Add sugar to the drained cucumber slices and toss to coat.
  6. Pour rice vinegar, sesame oil, soy sauce, and minced garlic over the cucumbers; stir to mix.
  7. Sprinkle sesame seeds and green onion over the salad; toss once more.
  8. Let salad rest for about 5 minutes before serving.

Nutrition

Serving: 1cupCalories: 80kcalCarbohydrates: 5gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

Best enjoyed fresh and cold. Adjust sugar and red pepper flakes to your preference.

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