Description
A refreshing Korean cucumber salad with a balance of savory and sweet flavors, perfect for summer dining.
Ingredients
Scale
- 2 Persian or English Cucumbers
- 3 tablespoons Rice Vinegar
- 1 teaspoon Gochugaru Chili Flakes
- 2 tablespoons Sesame Oil
- 1 clove Garlic, minced
- 1 teaspoon Sugar
- 1 tablespoon Toasted Sesame Seeds
- 2 Scallions, sliced
Instructions
- Slice the cucumbers thinly into rounds or half-moons.
- Mix the dressing by combining rice vinegar, gochugaru chili flakes, sesame oil, minced garlic, and sugar in a mixing bowl.
- Toss the sliced cucumbers in the dressing until well coated.
- Let the salad marinate for about 5-10 minutes to meld the flavors.
- Garnish with sesame seeds and sliced scallions before serving.
Notes
Slice cucumbers just before serving to retain crispness. Marinate for a short period for best flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 1g
- Sodium: 20mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Korean salad, cucumber salad, refreshing side dish, vegan recipes, summer salad