Korean Cucumber Salad
A quick, no-cook cucumber salad dressed in a flavorful sesame-soy vinaigrette, perfect as a crunchy side dish for various meals.
Ingredients
Cucumber Ingredients
- 2 pieces cucumbers (English or Persian) For firmer texture, salt the cucumbers briefly.
Dressing Ingredients
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce Use low-sodium option for less salt.
- 1 tablespoon rice vinegar Apple cider vinegar can be substituted.
- 1 teaspoon sugar Adjust to taste.
- 1 clove garlic, minced
- 1 teaspoon sesame seeds
- 1 piece green onion, thinly sliced
- red pepper flakes (optional) To taste.
Instructions
Preparation
- Trim the cucumber ends and slice them very thinly, about 1/8-inch thick.
- Place cucumber slices in a mixing bowl. Optionally, sprinkle with salt and let sit for 5-10 minutes, then drain.
Making the Dressing
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, sugar, and minced garlic until the sugar dissolves.
Mixing
- Pour the dressing over the cucumbers and toss gently to coat.
- Let the salad sit at room temperature for about 10 minutes before serving.
- Before serving, sprinkle with sesame seeds and sliced green onion, and add red pepper flakes if desired.
Notes
For a quick visual guide, refer to a basic cucumber salad guide for similar preparation styles. This salad pairs well with grilled and Korean dishes.