Description
This Korean cucumber salad is a refreshing, spicy-sweet side dish made in minutes. Perfect for BBQs, rice bowls, or light snacking.
Ingredients
5 mini cucumbers or 2–3 regular, thinly sliced
1 tsp salt
1.5 tsp soy sauce
1 tsp minced garlic
3 tbsp rice vinegar
2–3 tsp chili oil (adjust to taste)
3 tsp sugar
1 tsp sesame oil
2 tsp sesame seeds (optional)
3 tbsp green onions, diced (optional)
Instructions
1. Place sliced cucumbers in a bowl and sprinkle with salt. Let sit for 10 minutes.
2. Drain excess water and pat cucumbers dry with paper towels.
3. In a small bowl, whisk soy sauce, garlic, vinegar, chili oil, sugar, and sesame oil.
4. Toss cucumbers with dressing until well coated.
5. Top with green onions and sesame seeds if using.
6. Serve immediately or chill for 20 minutes.
Notes
Make ahead tip: Keep dressing and cucumbers separate until ready to serve.
You can use gochugaru instead of chili oil for a mild version.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 40
- Sugar: 3g
- Sodium: 310mg
- Fat: 3g
- Saturated Fat: 0.4g
- Unsaturated Fat: 2.6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg