Description

This salad is a staple side in Korean meals—quick, crunchy, and bursting with flavor. It’s perfect for summer or when you want a vibrant bite alongside your favorite dishes. The balance of spice, vinegar, and sweetness makes every mouthful pop with freshness.

Ingredients

Scale

5 mini cucumbers (or 2–3 regular, thinly sliced – about 4 cups)

1 tsp salt

1½ tsp soy sauce

1 tsp minced garlic

3 tbsp rice vinegar

2–3 tsp chili oil (adjust to taste)

3 tsp sugar

1 tsp sesame oil

2 tsp sesame seeds (optional)

3 tbsp green onions, diced (optional)

Instructions

Prep Cucumbers: Thinly slice cucumbers and place in a bowl. Sprinkle with salt, toss, and let sit for 10–15 minutes. Drain excess liquid.

Mix Dressing: In a separate bowl, combine soy sauce, garlic, rice vinegar, chili oil, sugar, and sesame oil.

Toss & Chill: Add cucumbers to the dressing. Toss well to coat. Sprinkle with sesame seeds and green onions if using.

Serve: Best served chilled or immediately for extra crunch.

Prep Time: 10 mins
Category: Dinner

Nutrition

Calories: ~45
Fat: 2.5g
Carbohydrates: 5g
Protein: 1g