Fresh Korean Cucumber Salad That's Bursting with Flavor

Enjoy this Korean Cucumber Salad, a low-calorie, vegetarian dish, perfect as a side or snack, bursting with tangy flavors.

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Prep Time 15

Chill Time 30

Total Time 45

Servings: 4 servings

Course: Salads

Cuisine: Korean

Calories: 50

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

3 mini cucumbers or 2-3 regular cucumbers
1 teaspoon kosher salt for enhancing flavor
2 tablespoons soy sauce or gluten-free amino acids
1 clove minced garlic jarred garlic works as a substitute
2 tablespoons rice vinegar or half amount white vinegar
1 tablespoon chili oil adjust based on spice tolerance
1 teaspoon sugar or Splenda for sugar-free
1 tablespoon sesame oil for authentic taste
1 tablespoon sesame seeds optional garnish
2 tablespoons green onions chives can be used as a substitute

For Optional Variations

1 teaspoon Korean red chili flakes (gochugaru) optional for extra spice
1 cup bell peppers or cherry tomatoes for added color and texture

Equipment

Mixing Bowl
Colander
Knife
Spoon

Method

Step-by-Step Instructions

Wash mini cucumbers thoroughly and slice thinly. Sprinkle kosher salt and let sit for 8-12 minutes.
In a mixing bowl, combine minced garlic, sugar, sesame seeds, and green onions. Add rice vinegar, soy sauce, sesame oil, and chili oil. Whisk until blended.
In a large bowl, place dried cucumbers and pour the dressing over them. Toss gently to combine.
Cover and refrigerate for at least 30 minutes to enhance flavors.
Before serving, toss the salad and garnish with sesame seeds and green onions.

Nutrition

Serving: 1cupCalories: 50kcalCarbohydrates: 8gProtein: 1gFat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 4mg

Notes

Slice cucumbers thinly for maximum crunch and don’t skip the resting step for flavor enhancement.

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