Description
This Korean Cucumber Salad is a vibrant, crunchy side dish that packs a flavorful punch with tangy, sweet, and spicy notes. Perfect for summer barbecues or as a light accompaniment to any meal, it combines fresh cucumbers with aromatic garlic, sesame oil, and a hint of heat from red pepper flakes. In just minutes, you can whip up this delightful salad that will leave your guests craving more.
Ingredients
Scale
- 2 cups sliced cucumbers (about 2 medium cucumbers)
- 2 cloves garlic, minced
- 2 tsp sesame oil
- 3 tbsp low-sodium soy sauce
- 2 tbsp unseasoned rice vinegar
- 1 tbsp sugar
- 1 tsp red pepper flakes (adjust to taste)
- 1 tbsp toasted sesame seeds (for garnish)
Instructions
- Wash and slice the cucumbers thinly into half-moons or rounds.
- In a bowl, whisk together minced garlic, sesame oil, soy sauce, rice vinegar, sugar, and red pepper flakes until well combined.
- Place the sliced cucumbers in a large mixing bowl and pour the dressing over them. Toss gently until all cucumbers are coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, toss again and garnish with toasted sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 65
- Sugar: 4g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg