Vibrant Korean Cucumber Salad for a Refreshing Twist

Enjoy a delightful Korean Cucumber Salad, packed with vibrant flavors and perfect for any meal or gathering.

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Prep Time 15

Chilling Time 15

Total Time 30

Servings: 4 servings

Course: Salads

Cuisine: Korean

Calories: 80

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 large Cucumbers The star of the dish, they provide a satisfying crunch.
1 teaspoon Salt Enhances flavor and helps draw moisture.
2 Green Onions Finely chopped; can substitute with chives.
1 clove Garlic Minced, optional for extra flavor.

For the Dressing

2 tablespoons Rice Vinegar Brings brightness; can use apple cider vinegar.
1 tablespoon Soy Sauce Infuses umami; use tamari for gluten-free.
1 tablespoon Chili Flakes Adds spiciness; Korean gochugaru is recommended.
1 teaspoon Sugar Balances acidity.
1 tablespoon Sesame Oil Introduces nutty richness.
1 tablespoon Sesame Seeds For garnish; can replace with poppy seeds.

Equipment

mixing bowl
Sharp Knife
mandoline

Method

Step-by-Step Instructions

Begin by thinly slicing the cucumbers to enhance their crunch. Toss with 1 teaspoon of salt and let sit for about 10 minutes.
In a separate bowl, mix 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce, 1 tablespoon of chili flakes, 1 teaspoon of sugar, and 1 tablespoon of sesame oil until sugar dissolves.
Drain excess liquid from cucumbers, add to dressing with chopped green onions and 1 tablespoon of sesame seeds, and mix gently.
Cover the salad and chill in the refrigerator for at least 15 minutes before serving.

Nutrition

Serving: 1cupCalories: 80kcalCarbohydrates: 8gProtein: 2gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 500mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Use firm, fresh cucumbers for the best texture. Adjust spiciness and add protein if desired.

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