Description
A refreshing and tangy Korean cucumber salad that brings a delightful crunch to any meal.
Ingredients
Scale
- 500 g Cucumbers (about 3 large)
- 60 ml Soy Sauce (¼ cup)
- 60 ml Rice Vinegar (¼ cup)
- 1 tablespoon Sugar
- 1 tablespoon Sesame Oil
- 1 clove Garlic (minced)
- 2 Green Onions (chopped)
- 1 tablespoon Sesame Seeds (optional)
Instructions
- Prepare the Cucumbers: Slice the cucumbers thinly using a mandoline or knife, aiming for about 2–3 mm thick. Sprinkle a little salt and let sit for 5 minutes to draw out moisture.
- Make the Dressing: In a mixing bowl, combine soy sauce, rice vinegar, sugar, sesame oil, and minced garlic. Whisk until sugar dissolves.
- Toss the Salad: Add sliced cucumbers to the bowl with dressing and mix until coated evenly. Let it marinate for 5 minutes.
- Add Final Touches: Stir in chopped green onions and sesame seeds, tossing gently. Adjust seasoning if needed.
Notes
For the best flavor, serve chilled and enjoy fresh. This salad can be made ahead of time and tastes better after marinating overnight.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 3g
- Sodium: 450mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg