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Korean Cucumber Salad Recipe

Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 120
A refreshing and spicy Korean cucumber salad that’s perfect as a side dish or appetizer.

Ingredients

Vegetables

  • 5 mini cucumbers 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)

Instructions 

  • Mix garlic, sugar, sesame seeds, and green onion in a bowl. Add rice vinegar and oils, then mix.
  • Spiralize or thinly slice cucumbers. Salt them and let sit for 8-12 minutes.
  • Rinse cucumbers, pat dry with paper towels, and place in a bowl.
  • Pour marinade over cucumbers and toss to coat. Serve topped with sesame seeds and green onions.

Notes

For extra crunch, let the cucumbers sit longer after salting.
Calories: 120kcal
Cost: $5.00
Course: Salad
Cuisine: Korean
Keyword: cucumber