Description
A refreshing and spicy Korean cucumber salad, perfect as a side dish.
Ingredients
Scale
- 2 Kirby cucumbers, sliced into 1/8-inch thick pieces
- 1 green onion, chopped
- 1 1/2 teaspoon white distilled vinegar
- 1 teaspoon soy sauce
- 1 small garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 2 teaspoons gochugaru (Korean chili pepper flakes)
- 1 teaspoon sesame seeds
Instructions
- Mix the vegetables: Place the cucumber slices and chopped green onion in a medium or large mixing bowl and set aside.
- Make the dressing: In a small bowl, mix vinegar, soy sauce and garlic. Stir in sugar and salt and keep stirring until the sugar has dissolved.
- Combine the dressing with the veggies: Pour the dressing over the cucumber slices and green onions and toss.
- Add smokiness and serve: Sprinkle the Korean chili pepper flakes and sesame seeds and toss until the cucumber slices are evenly coated. Serve.
Notes
- Adjust the amount of gochugaru to your spice preference.
- Letting the salad sit for 10 minutes enhances the flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 45
- Sugar: 1g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Korean Cucumber Salad, Side Dish, Vegan Salad