Go Back
–+ servings
Korean Cucumber Salad

Fresh and Zesty Korean Cucumber Salad That Will Wow You

A simple and refreshing Korean Cucumber Salad that's gluten-free and perfect for summer.
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Korean
Calories: 60
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups thinly sliced cucumbers Korean or Persian for best results
  • 1 teaspoon salt Enhances flavor and releases moisture
  • 2 tablespoons chopped green onions Adds brightness
For the Dressing
  • 3 tablespoons rice vinegar Tangy brightness
  • 2 tablespoons soy sauce Umami depth
  • 1 teaspoon chili flakes Subtle heat
  • 1 teaspoon sugar Balances acidity
  • 1 teaspoon sesame oil Rich nutty flavor
For Garnish
  • 1 tablespoon sesame seeds Adds crunch
  • 1 clove garlic Optional for extra flavor

Equipment

  • Mixing bowl
  • knife
  • Cutting board
  • measuring spoons
  • Spoon
  • tongs

Method
 

Step-by-Step Instructions
  1. Slice cucumbers thinly, sprinkle with salt, and let sit for 10 minutes.
  2. Combine rice vinegar, soy sauce, chili flakes, sugar, and sesame oil in a bowl.
  3. Rinse and drain cucumbers to remove excess salt.
  4. Toss rinsed cucumbers with dressing until coated.
  5. Add sesame seeds and green onions, and toss again.
  6. Chill for at least 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 60kcalCarbohydrates: 8gProtein: 1gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 500mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

This salad is best enjoyed chilled and can be stored in an airtight container for up to 3-4 days in the fridge.

Tried this recipe?

Let us know how it was!