Korean Cucumber Salad
A refreshing side dish combining crunchy cucumbers with a tangy dressing, perfect for any meal.
Ingredients
Main Ingredients
- 1 large cucumber Use fresh, firm cucumbers for the best crunch.
- 1 tablespoon salt To draw out moisture from the cucumber.
- 2 tablespoons rice vinegar Can substitute with apple cider vinegar or white vinegar.
- 1 tablespoon sesame oil
- 1 teaspoon sugar Adjust based on taste preferences.
- 2 cloves garlic, minced Adjust for more or less flavor.
- 1 tablespoon sesame seeds For topping.
- 1 stalk green onion, sliced For topping.
Instructions
Preparation
- Thinly slice the cucumber and place it in a bowl.
- Sprinkle salt over the cucumber and let it sit for about 10-15 minutes to draw out moisture.
- In a separate bowl, whisk together the rice vinegar, sesame oil, sugar, and minced garlic.
- Drain excess liquid from the cucumbers and rinse with cold water.
- Combine the cucumbers with the dressing, and mix well.
- Top with sesame seeds and sliced green onion before serving.
Notes
Serve chilled. Great as a side with grilled meats, rice dishes, or on tacos and sandwiches. Store leftovers in an airtight container in the refrigerator and consume within 1-2 days.
Nutrition
Serving: 1gCalories: 60kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 0.5gSodium: 600mgFiber: 1gSugar: 3g