Korean cucumber salad
Korean cucumber salad
Ingredients
For the salad
- 2 cucumbers, thinly sliced
For the dressing
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 teaspoons garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 tablespoon sesame seeds, toasted
- 2 green onions, chopped
Instructions
- 1
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, minced garlic, and red pepper flakes until the sugar is dissolved.
⏱️ 2 min - 2
In a large mixing bowl, combine the thinly sliced cucumbers with the dressing. Toss well to coat the cucumbers evenly.
⏱️ 2 min - 3
Sprinkle the toasted sesame seeds and chopped green onions over the salad. Toss again to mix.
⏱️ 1 min - 4
Allow the salad to marinate for at least 5 minutes before serving to enhance the flavors.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Korean cucumber salad
Ingredients
For the salad
- 2 cucumbers, thinly sliced
For the dressing
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 teaspoons garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 tablespoon sesame seeds, toasted
- 2 green onions, chopped
Instructions
- 1
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, minced garlic, and red pepper flakes until the sugar is dissolved.
⏱️ 2 min - 2
In a large mixing bowl, combine the thinly sliced cucumbers with the dressing. Toss well to coat the cucumbers evenly.
⏱️ 2 min - 3
Sprinkle the toasted sesame seeds and chopped green onions over the salad. Toss again to mix.
⏱️ 1 min - 4
Allow the salad to marinate for at least 5 minutes before serving to enhance the flavors.
⏱️ 5 min