Description
Korean Cucumber Salad is a vibrant and refreshing side dish that effortlessly combines spicy, tangy, and slightly sweet flavors. This crunchy salad features fresh cucumbers and green onions tossed in a zesty dressing made from vinegar, soy sauce, and gochugaru, a Korean chili pepper that adds a delightful punch. Perfect for busy weeknights or as part of a larger spread at gatherings, this salad is not only quick to prepare but also vegan-friendly and low in calories. Serve it alongside grilled meats or on top of rice bowls for an exciting flavor contrast that will elevate any meal.
Ingredients
Scale
- 2 Kirby cucumbers, sliced into 1/8-inch thick pieces
- 1 green onion, chopped
- 1.5 teaspoons white distilled vinegar
- 1 teaspoon soy sauce
- 1 small garlic clove, minced
- 0.5 teaspoon salt
- 0.5 teaspoon sugar
- 2 teaspoons gochugaru (Korean chili pepper flakes)
- 1 teaspoon sesame seeds
Instructions
- In a mixing bowl, combine cucumber slices and chopped green onion.
- In a small bowl, whisk together vinegar, soy sauce, minced garlic, salt, and sugar until dissolved.
- Pour the dressing over the cucumbers and toss gently to coat.
- Sprinkle gochugaru and sesame seeds over the salad and mix well.
- Allow the salad to sit for at least 10 minutes before serving for optimal flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 45
- Sugar: 4g
- Sodium: 390mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg