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Korean Cucumber Salad

Korean Cucumber Salad: A Refreshing Twist for Summer Dining

Korean Cucumber Salad is a light, refreshing dish perfect for summer dining, featuring crunchy cucumbers in a tangy dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Korean
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cucumbers Cucumbers Thinly sliced for the best refreshing crunch.
  • 2 cloves Garlic Fresh minced garlic adds aromatic depth; omit for a milder flavor.
  • 2 tablespoons Sesame Oil Provides nutty richness; substitute with light olive oil if needed.
For the Dressing
  • 3 tablespoons Rice Vinegar Offers tanginess; key to the dressing.
  • 1 teaspoon Chili Flakes Adds heat; adjust to your spice preference.
For Garnish
  • 1 tablespoon Toasted Sesame Seeds Crunchy addition; crushed peanuts work as a substitute.

Equipment

  • colander
  • Mixing Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Wash the cucumbers thoroughly under cold running water. Slice them thinly, about 1/8 inch thick, and place in a colander for about 5 minutes to remove excess moisture.
  2. In a mixing bowl, combine minced garlic, sesame oil, rice vinegar, and chili flakes. Whisk until smooth and well-blended.
  3. Add the drained cucumber slices to the bowl with the dressing and toss gently to coat evenly.
  4. Transfer the salad to a serving dish and sprinkle toasted sesame seeds over the top.
  5. Serve immediately for optimal freshness and crunch.

Nutrition

Serving: 1servingCalories: 50kcalCarbohydrates: 8gProtein: 1gFat: 3gMonounsaturated Fat: 2gSodium: 200mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

To maintain maximum freshness, slice cucumbers right before serving. Store leftovers in an airtight container for up to 2 days.

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