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+ servings
Korean Cucumber Salad

Delicious Korean Cucumber Salad for a Refreshing Bite

A vibrant Korean Cucumber Salad that is refreshing, gluten-free, and perfect for any meal or as a standalone dish.
Prep Time 10 minutes
Chilling Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Korean
Calories: 120

Ingredients
  

For the Salad
  • 3 pieces Fresh cucumbers Korean cucumbers preferred
  • 1 teaspoon Salt For drawing moisture from cucumbers
  • 2 tablespoons Green onions Finely chopped
  • 1 clove Garlic Optional, minced
For the Dressing
  • 2 tablespoons Rice vinegar Can substitute with apple cider vinegar
  • 1 tablespoon Soy sauce Use tamari for gluten-free
  • 1 teaspoon Chili flakes Adjust for spice level
  • 1 teaspoon Sugar Can be omitted for low-sugar version
  • 1 tablespoon Sesame oil Key for authentic flavor
For Garnish
  • 1 tablespoon Sesame seeds For sprinkling on top

Equipment

  • mixing bowl
  • Colander
  • sharp knife

Method
 

Preparation Steps
  1. Wash 2 to 3 fresh cucumbers and slice them thinly, about 1/8 inch thick.
  2. Sprinkle sliced cucumbers generously with salt and let sit for about 10 minutes.
  3. In a mixing bowl, whisk together rice vinegar, soy sauce, chili flakes, and sugar until dissolved.
  4. Rinse cucumbers under cold water to reduce saltiness and drain well.
  5. Toss cucumbers with the prepared dressing until evenly coated.
  6. Stir in sesame seeds, chopped green onions, and minced garlic if desired.
  7. Transfer the salad to a serving dish, cover, and refrigerate for at least 15 minutes before serving.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 8gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 500mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

For maximum freshness, keep dressing and cucumbers separate until ready to serve. You can also add proteins like shrimp, chicken, or tofu for variation.

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