Description
A light and refreshing Korean cucumber salad featuring thinly sliced English cucumbers tossed in a tangy rice vinegar dressing with garlic, sesame oil, and a hint of heat from red pepper flakes. Perfect as a crisp side dish to complement any meal.
Ingredients
Scale
Vegetables
- 2 English cucumbers (about 2 cups sliced)
Seasonings & Dressings
- 1 tsp kosher salt
- 3 tbsp rice vinegar
- 1 tsp sugar
- 2 cloves garlic (minced)
- 1 tbsp sesame oil
- ½ tsp red pepper flakes (adjust to taste)
- 2 tbsp toasted sesame seeds
Instructions
- Slice Cucumbers: Wash the English cucumbers thoroughly and thinly slice them into rounds approximately 1/8-inch thick to ensure a crisp texture.
- Salt the Cucumbers: Place the cucumber slices in a bowl and sprinkle with kosher salt. Let them sit for 15-20 minutes to draw out excess moisture, which helps maintain a crunchy texture and enhances flavor absorption.
- Prepare Dressing: In a separate bowl, whisk together rice vinegar, sugar, minced garlic, sesame oil, and red pepper flakes until fully combined, creating a balanced tangy and spicy dressing.
- Drain and Combine: After the cucumbers have released their moisture, drain the liquid thoroughly. Then, toss the cucumbers with the prepared dressing until evenly coated.
- Add Sesame Seeds and Chill: Sprinkle toasted sesame seeds on top for added nuttiness and texture. For best flavor, chill the salad in the refrigerator for about an hour before serving, or serve immediately if preferred.
Notes
- You can adjust the amount of red pepper flakes to control the spice level according to your preference.
- Using English cucumbers gives a less seedy and more tender bite but regular cucumbers can be substituted.
- Chilling the salad enhances the flavors and provides a refreshing taste.
- For extra freshness, add thinly sliced green onions or a sprinkle of chopped fresh cilantro.
- This salad is best enjoyed within a day for optimal crispness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook / Marinate
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup
- Calories: 45
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: Korean cucumber salad, refreshing cucumber salad, easy Korean side dish, sesame cucumber salad, spicy cucumber salad
