Korean Cucumber Salad
Try this easy Korean cucumber salad for a crisp and delicious summer side dish.
Servings: 2 servings
Calories: 114
Ingredients
- ½ pound cucumbers
- 1 teaspoon kosher salt
- water to cover
Dressing Ingredients:
- 3 cloves garlic minced
- 1 Tablespoon chili oil
- 2 teaspoons rice vinegar
- 2 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- ½-1 teaspoon sesame seeds for garnish
Instructions
- Cut ends off cucumbers, and cut into pieces (about 3” long).
- On a cutting board, place a piece of cucumber with chopsticks on either side. Using a sharp knife, cut straight down to the chopstick (not all the way through).
- Flip the cucumber piece to the other side and cut down at a 45 degree angle, down to the chopstick. Repeat with all cucumber pieces. Alternatively, slice cucumbers into thin rounds, or your desired shape.
- In a large bowl, add sliced cucumbers and sprinkle salt. Cover cucumbers with water and set aside for 10 minutes.
- After 10 minutes, drain water and return cucumbers to the bowl.
- In a separate bowl, combine garlic, chili oil, rice vinegar, soy sauce, sesame oil, and sugar. Stir until the sugar is completely dissolved and ingredients are combined.
- Add dressing mixture to cucumbers and toss to combine.
- Garnish with sesame seeds and serve.
Notes
- Make Korean cucumber salad up to a day ahead.
- Refrigerate in a covered container up to four days.
- Use leftovers in other recipes.
Nutrition
Calories: 114 | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1346mg | Potassium: 193mg | Fiber: 1g | Sugar: 4g | Vitamin A: 82IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 1mg