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Korean Cucumber Salad Recipe

Korean Cucumber Salad

A refreshing and spicy Korean cucumber salad that is perfect as a side dish or a light snack. Quick and easy to prepare with minimal ingredients.
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Prep Time 10 minutes
Resting Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Korean
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 5 mini cucumbers or 2-3 regular sizes, 4 cups
  • 1 tsp salt
  • 1.5 tsp soy sauce
  • 1 tsp minced garlic
  • 3 tbsp rice vinegar
  • 2-3 tsp chili oil adjust more or less for spicy or mild
  • 3 tsp sugar
  • 1 tsp sesame oil
  • 2 tsp sesame seeds optional
  • 3 tbsp green onions diced, optional

Equipment

  • Spiralizer

Method
 

  1. In a small bowl, mix the minced garlic, sugar, sesame seeds and green onion. Add rice vinegar and all of the oil. Mix together to coat.
  2. To make funny spirals use a spiralizer, or just use a sharp knife and slice thin. Salt cucumbers and leave for 8-12 minutes to sit.
  3. Then rinse them with water. Lay on paper towels to absorb a bit of the excess water. Put into a bowl. Pour rice vinegar marinade over cucumbers and toss to coat. Serve with sesame seeds and green onions on top.

Notes

This salad can be made in advance and stored in the refrigerator for a few days. Adjust the chili oil to your preferred spice level and feel free to add more vegetables for added crunch.