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Korean Cucumber Salad

Easy Korean Cucumber Salad with Spicy Dressing
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Easy Korean cucumber salad with Asian dressing is a delicious cold side dish or vegetarian dish. You can make it spicy or leave it a bit sweet

Ingredients

Scale
  • 5 mini cucumbers or 2-3 regular sizes (4 cups sliced)
  • 1 tsp salt
  • 1.5 tsp soy sauce
  • 1 tsp minced garlic
  • 3 tbsp rice vinegar
  • 2–3 tsp chili oil (adjust for heat)
  • 3 tsp sugar
  • 1 tsp sesame oil
  • 2 tsp sesame seeds (optional)
  • 3 tbsp green onions, diced (optional)

Instructions

  1. In a small bowl, combine 1 tsp minced garlic, 3 tsp sugar, 2 tsp sesame seeds, and 3 tbsp diced green onions. Add 3 tbsp rice vinegar, 1.5 tsp soy sauce, 2-3 tsp chili oil (adjust for desired heat level), and 1 tsp sesame oil. Whisk until well blended to create the dressing.
  2. Using a sharp knife, thinly slice 5 mini cucumbers (or 2-3 regular cucumbers) to yield 4 cups, or use a spiralizer for fun spiral shapes. Place the cucumber slices in a colander, toss with 1 tsp salt, and let sit for 8-12 minutes to draw out excess water.
  3. Rinse the salted cucumbers under cold water to remove the salt, then spread them on paper towels and pat dry to absorb any remaining moisture.
  4. Transfer the cucumbers to a large mixing bowl. Pour the prepared dressing over the cucumbers and toss gently to coat each slice evenly.
  5. Serve immediately, garnished with additional sesame seeds and green onions if desired, for a vibrant presentation.

Notes

  • Makes about 4 cups. Serving size is 1 oz.
  • Use gluten-free soy sauce for a fully gluten-free dish.
  • My market visit taught me to rinse cucumbers well to avoid excess saltiness!

Allergy Information: Check ingredients for allergens, especially soy sauce and sesame oil. Verify with product labels for safety.

Nutrition

Find it online: https://savorgastronomy.com/korean-cucumber-salad/