Ingredients
Cucumber Salad
- 5 mini cucumbers, or 2–3 regular cucumbers, spiralized or thinly sliced
- 1 tsp salt
Marinade
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tbsp rice vinegar
- 2–3 tsp chili oil
- 3 tsp sugar
- 1 tsp sesame oil
- 2 tsp sesame seeds (optional)
- 3 tbsp green onions, diced (optional)
Instructions
- Prepare the Marinade: In a small bowl, combine the minced garlic, sugar, sesame seeds, and diced green onion. Pour in the soy sauce, rice vinegar, chili oil, and sesame oil. Whisk everything together until the marinade is well blended and the sugar dissolves slightly.
- Prepare the Cucumbers: Spiralize or thinly slice the cucumbers, then place them in a colander. Sprinkle with salt and let them sit for 8-12 minutes to draw out some excess moisture. After resting, rinse thoroughly with cold water and gently pat dry with a paper towel.
- Combine: Add the prepared cucumbers to a large mixing bowl. Pour the marinade over the top, then gently toss everything together until the cucumbers are evenly coated with the dressing.
- Serve: Transfer the seasoned cucumbers to a serving plate or bowl. Garnish with extra sesame seeds and green onions, if desired. Serve immediately and enjoy the refreshing crunch!
Notes
- Use English or Persian cucumbers for fewer seeds and extra crunch, if available.
- Letting the cucumbers sit with salt not only flavors them but also keeps them crisp and prevents sogginess.
- This salad is best served fresh but can be refrigerated for a few hours before serving.
- Adjust chili oil according to your desired spice level.
- Optional toppings like extra sesame seeds and green onions add more color and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side-dishes
- Method: No-cook
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 75 kcal
- Sugar: 6g
- Sodium: 580mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg