Description
A refreshing Korean Cucumber Salad recipe that’s quick and easy to prepare. Crisp cucumbers are marinated in a flavorful blend of soy sauce, garlic, rice vinegar, and chili oil, topped with sesame seeds and green onions.
Ingredients
Cucumber Salad:
- 5 mini cucumbers, or 2–3 regular cucumbers, spiralized or 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: Spiralize or thinly slice cucumbers. 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 evenly.
- Serve: Garnish with sesame seeds and green onions. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Marinating
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 75 kcal
- Sugar: 6g
- Sodium: 580mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
