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QUICK & EASY Korean Cucumber Salad

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A refreshing and easy-to-make Korean Cucumber Salad with a tangy, slightly sweet, and savory dressing, perfect for any meal. Customizable with a spicy kick from chili oil.

Ingredients

5 mini cucumbers, or 2-3 regular sizes, about 4 cups

1 tsp salt

1.5 tsp soy sauce

1 tsp minced garlic

3 tbsp rice vinegar

2-3 tsp chili oil, adjust for spiciness

3 tsp sugar

1 tsp sesame oil

2 tsp sesame seeds (optional)

3 tbsp green onions, diced (optional)

Instructions

  1. In a small bowl, combine the minced garlic, sugar, sesame seeds, and green onions (if using). Add the rice vinegar and both oils (sesame oil and chili oil), and mix well to combine. Set aside to marinate.
  2. Prepare the cucumbers by either spiralizing them with a spiralizer or slicing them thinly with a sharp knife.
  3. Sprinkle the sliced cucumbers with salt and let them sit for 8-12 minutes to draw out excess water.
  4. Rinse the salted cucumbers with water and pat them dry with paper towels to remove any remaining moisture.
  5. Place the cucumbers in a bowl and pour the rice vinegar marinade over them. Toss to coat evenly.
  6. Garnish with additional sesame seeds and green onions, if desired. Serve chilled.

Notes

  • For a spicier salad, increase the amount of chili oil.
  • To add more sweetness, increase the sugar content.
  • This recipe is naturally vegetarian and vegan, but you can add protein like tofu, grilled chicken, or shrimp for a boost.
  • For extra crunch, add thinly sliced radishes or bell peppers.
  • Store in an airtight container in the fridge for up to 2 days. It’s best served fresh but will continue to develop flavors over time.

Nutrition

Find it online: http://recipesbyjanet.com/quick-easy-korean-cucumber-salad/