Description
This Korean Cucumber Salad is a refreshing and flavorful side dish that’s perfect for any meal! Learn how to make this easy and healthy salad with our step-by-step guide
Ingredients
Scale
- 5 mini cucumbers, or 2-3 regular sizes, thinly sliced or spiralized
- 1 teaspoon salt
- 1.5 teaspoons soy sauce
- 1 teaspoon minced garlic
- 3 tablespoons rice vinegar
- 2-3 teaspoons chili oil (adjust to taste)
- 3 teaspoons sugar
- 1 teaspoon sesame oil
- 2 teaspoons sesame seeds (optional)
- 3 tablespoons green onions, diced (optional)
Instructions
- Prepare the Marinade: In a small bowl, mix the minced garlic, sugar, sesame seeds (if using), and green onion (if using). Add rice vinegar, soy sauce, and all of the oil. Mix together to coat.
- Prepare the Cucumbers: To make spirals, use a spiralizer, or just use a sharp knife and slice thinly. Salt the cucumbers and leave for 8-12 minutes to sit. Then rinse them with water and lay on paper towels to absorb excess water.
- Marinate and Serve: Put the cucumbers into a bowl. Pour the rice vinegar marinade over the cucumbers and toss to coat. Serve with sesame seeds and green onions on top, if desired