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–+ servings
Korean Cucumber Salad

Korean Cucumber Salad: Refreshing Quick Fix for Spicy Cravings

A vibrant Korean Cucumber Salad that brings refreshing flavors and a crunchy texture to diversify any meal. Perfect for spicy cravings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Korean
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 medium Kirby cucumbers Substitute with Japanese or English cucumbers if needed.
  • 2 stalks Green onion Chives can be used as a substitute.
For the Dressing
  • 2 tablespoons White distilled vinegar Rice vinegar is a milder alternative.
  • 1 tablespoon Soy sauce Use gluten-free soy sauce for a gluten-free option.
  • 1 clove Garlic Garlic powder is a good alternative.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Sugar Can be swapped with honey or omitted.
For Heat and Texture
  • 1 to 2 teaspoons Gochugaru Adjust quantity as needed.
  • 1 tablespoon Sesame seeds Omit if desired.

Equipment

  • mixing bowl
  • mandoline slicer

Method
 

Directions
  1. In a large mixing bowl, slice the Kirby cucumbers into thin rounds and chop the green onions. Toss them together, allowing the vibrant colors to shine.
  2. In a small mixing bowl, combine 2 tablespoons of white distilled vinegar, 1 tablespoon of soy sauce, and 1 clove of minced garlic. Add 1 teaspoon of sugar and a pinch of salt, whisking until the sugar and salt dissolve completely.
  3. Pour the dressing over the cucumber and green onion mixture. Using tongs or a large fork, gently toss the vegetables to ensure they are well-coated in the dressing.
  4. Sprinkle 1 to 2 teaspoons of gochugaru and a tablespoon of sesame seeds over the salad. Toss again to incorporate evenly.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 8gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 330mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

For the best experience, serve the salad right after mixing. It keeps in the fridge for 2 days but will lose some crispness and flavor over time.

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