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–+ servings
Korean Cucumber Salad garnished with sesame seeds and chili flakes for a flavorful dish.

Korean-Style Cucumber Salad

A quick and tangy cucumber salad that features a sweet-savory dressing with a touch of heat and sesame fragrance, perfect for summer meals.
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Prep Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Korean
Calories: 80
Ingredients Method Nutrition Notes

Ingredients
  

Cucumbers
  • 5 pieces mini cucumbers or 2 to 3 regular cucumbers English cucumbers work well to avoid many seeds
Dressing
  • 1.5 teaspoons soy sauce use low-sodium if preferred
  • 3 tablespoons rice vinegar white rice vinegar or seasoned rice vinegar both work
  • 1 teaspoon minced garlic about one small clove
  • 2-3 teaspoons chili oil adjust for spice; go lower for mild
  • 3 teaspoons sugar substitute honey or maple syrup 1:1 if preferred
  • 1 teaspoon sesame oil use toasted sesame oil for nuttier flavor

Method
 

Make the dressing
  1. In a small bowl, whisk soy sauce, rice vinegar, minced garlic, sugar, chili oil, and sesame oil until the sugar dissolves and the mixture is smooth.
Prepare the cucumbers
  1. Thinly slice the cucumbers into rounds or half-moons.
  2. Place them in a bowl and sprinkle evenly with a light pinch of salt. Toss and let sit for 8 to 12 minutes to release excess water.
Rinse and dry
  1. Rinse the salted cucumbers briefly under cold water to remove excess salt, then drain and pat them dry with paper towels or a clean kitchen towel.
Toss and serve
  1. Add the cucumbers to the dressing and toss until evenly coated. Serve immediately for the best crunch.

Nutrition

Serving: 1Calories: 80kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 0.5gSodium: 800mgFiber: 1gSugar: 4g

Notes

This salad is best eaten the day it's made. Store leftovers in an airtight container in the refrigerator for up to 2–3 days. Drain any excess liquid before serving refrigerated leftovers. Freezing is not recommended.

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