Description
Crisp and vibrant, this Korean cucumber salad is a delightful way to brighten any meal with its balance of crunch and tang.
Ingredients
Scale
- 2 medium Cucumbers (about 400 g)
- 1 tsp Salt
- 30 ml Rice Vinegar (2 tbsp)
- 30 ml Soy Sauce (2 tbsp)
- 15 ml Sesame Oil (1 tbsp)
- 1 clove Garlic (minced)
- 1 tbsp Sesame Seeds (toasted)
Instructions
- Slice the Cucumbers. Begin by washing the cucumbers. Cut them into thin slices, about 5 mm thick. For extra tenderness, you can halve them before slicing. Place them in a medium mixing bowl.
- Salt the Cucumbers. Sprinkle 1 teaspoon of salt over the sliced cucumbers. Toss to coat the cucumbers evenly. Let them sit for about 15 minutes.
- Prepare the Dressing. In a separate bowl, whisk together 30 ml of rice vinegar, 30 ml of soy sauce, 15 ml of sesame oil, and 1 clove of minced garlic. Combine well until the garlic is dispersed evenly.
- Combine Cucumbers and Dressing. After 15 minutes, drain excess water from the cucumbers. Add the cucumber slices to the bowl with the dressing. Toss gently until the cucumbers are well coated.
- Garnish and Serve. Transfer the salad to a serving dish. Sprinkle 1 tablespoon of toasted sesame seeds on top for garnish. Serve immediately as a refreshing side dish.
Notes
Make sure to salt the cucumbers to achieve the desired crunch. This salad is best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 2g
- Sodium: 440mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg