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–+ servings
Korean Cucumber Salad

Korean Cucumber Salad: Crunchy, Tangy, and Ready in 15 Minutes

Celebrate the flavors of Korean Cucumber Salad, a refreshing, vegan, and gluten-free side dish ready in just 15 minutes.
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Prep Time 15 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Korean
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Kirby Cucumbers can substitute with Japanese or English cucumbers
  • 2 tablespoons Green Onion finely chopped
For the Dressing
  • 3 tablespoons White Distilled Vinegar or plain rice vinegar
  • 1 tablespoon Soy Sauce gluten-free option available
  • 1 clove Garlic minced
  • 1 teaspoon Salt
  • 1 teaspoon Sugar
  • 1 teaspoon Gochugaru Korean chili pepper flakes
  • 1 tablespoon Sesame Seeds for garnish

Equipment

  • mixing bowl
  • knife
  • cutting board

Method
 

Preparation Steps
  1. Wash the Kirby cucumbers and slice them into 1/8-inch thick rounds. Place in a mixing bowl and add chopped green onions.
  2. In a separate bowl, combine vinegar, soy sauce, minced garlic, salt, and sugar. Whisk until sugar dissolves.
  3. Pour the dressing over the cucumber and onion mixture. Toss gently to coat. Let it sit for 5 minutes.
  4. Before serving, sprinkle gochugaru and sesame seeds over the salad, toss gently, and serve immediately.

Nutrition

Serving: 1cupCalories: 50kcalCarbohydrates: 10gProtein: 2gFat: 1gSodium: 300mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

It's best to serve the salad immediately after preparation for optimal flavor and texture, ensuring everyone enjoys that delightful crunch!

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