Korean cucumber salad: The best refreshing side for any meal
A light and refreshing Korean cucumber salad that complements any meal beautifully.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegan
Ingredients
Scale
- 2 cucumbers
- 1 teaspoon salt
- 2 teaspoons sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 tablespoon sesame seeds
- 2 green onions, chopped
Instructions
- Thinly slice the cucumbers and place them in a bowl.
- Add salt and mix well. Let sit for 10 minutes to draw out excess water.
- In a separate bowl, mix together sugar, rice vinegar, sesame oil, minced garlic, and sesame seeds.
- Drain excess water from cucumbers and rinse under cold water.
- Add the cucumber mixture to the dressing and toss to coat.
- Garnish with chopped green onions before serving.
Notes
- Serve chilled for the best flavor.
- Adjust the sugar and vinegar to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 5g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Korean Cucumber Salad, refreshing side dish