Description
This Korean Cucumber Salad is a refreshing and flavorful side dish that pairs well with any meal. The crunchy cucumbers are marinated in a delicious blend of soy sauce, garlic, rice vinegar, and sesame oil, creating a perfect balance of sweet, savory, and tangy flavors.
Ingredients
Scale
Cucumber Salad:
- 5 mini cucumbers or 2–3 regular cucumbers, thinly sliced
- 1 tsp salt
Marinade:
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tbsp rice vinegar
- 2–3 tsp chili oil
- 3 tsp sugar
- 1 tsp sesame oil
- 2 tsp sesame seeds (optional)
- 3 tbsp green onions, diced (optional)
Instructions
- Prepare Marinade: In a small bowl, combine minced garlic, sugar, sesame seeds, and green onion. Add soy sauce, rice vinegar, chili oil, and sesame oil. Mix well.
- Prepare Cucumbers: Slice cucumbers thinly using a spiralizer or a knife. Sprinkle with salt and let sit for 8-12 minutes. Rinse and pat dry.
- Combine: Place cucumbers in a bowl. Pour the marinade over the cucumbers and toss to coat.
- Serve: Garnish with sesame seeds and green onions before serving.
Notes
- You can adjust the amount of chili oil to suit your spice preference.
- For a milder flavor, reduce the amount of sugar in the marinade.
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 5g
- Sodium: 580mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
