Description
A refreshing Korean Cucumber Salad, light and full of flavor, perfect for any occasion or as a side dish.
Ingredients
Scale
- 4 Crisp Cucumbers, sliced
- 2 tablespoons Soy Sauce
- 1 tablespoon Sesame Oil
- 1 teaspoon Chili Flakes
- 1 clove Garlic, minced (optional)
- 2 Green Onions, thinly sliced (optional)
- 1 tablespoon Sesame Seeds, for garnish (optional)
Instructions
- Wash and slice the cucumbers into thin rounds, about 1/8 inch thick, and place them in a large bowl.
- Whisk together soy sauce, sesame oil, and chili flakes in a separate bowl. Adjust seasoning as necessary.
- Pour the dressing over the cucumbers and gently mix to coat every slice.
- Add the optional garlic and green onions, and toss again.
- Marinate for 10-15 minutes at room temperature or longer in the fridge.
- Serve cold and garnish with sesame seeds just before serving.
Notes
This salad is best enjoyed fresh but can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 2g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg