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–+ servings
Korean Cucumber Salad

Korean Cucumber Salad: Refreshing Crunch for Every Meal

A refreshing Korean Cucumber Salad that's crisp, gluten-free, and perfect as a side dish for any meal.
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Prep Time 15 minutes
Chilling Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Korean
Calories: 60
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium English Cucumbers Provide crispness and freshness
  • 1-2 cloves Garlic Use fresh cloves for the best taste
For the Dressing
  • 3 tablespoons Sesame Oil Toasted sesame oil deepens flavor
  • 2 tablespoons Rice Vinegar Substitute with apple cider vinegar if necessary
  • 1 teaspoon Sugar Can substitute with honey or agave syrup
For Garnish
  • 1 tablespoon Sesame Seeds Provides texture and a nutty flavor

Equipment

  • mixing bowl
  • Sharp Knife
  • Garlic press
  • whisk

Method
 

Preparation Steps
  1. Begin by selecting fresh English cucumbers for the best crunch. Slice them thinly, about 1/8 inch thick.
  2. Mince 1-2 cloves of garlic and add to the cucumbers.
  3. In a separate bowl, whisk together sesame oil, rice vinegar, and sugar until smooth.
  4. Pour the dressing over the cucumbers and toss gently.
  5. Sprinkle sesame seeds over the top and toss lightly again.
  6. Let the salad chill in the refrigerator for about 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 60kcalCarbohydrates: 5gProtein: 1gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.5gSodium: 120mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 6mgCalcium: 20mgIron: 0.5mg

Notes

For best results, slice cucumbers thinly and use fresh ingredients. Toss the salad just before serving to keep it crisp.

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