Description
Korean Cucumber Salad is a light, refreshing dish with crisp cucumbers, tangy apple cider vinegar dressing, and a hint of spice. Perfect for hot summer days, this quick and easy salad balances bright, zesty flavors with a satisfying crunch, making it an ideal side or snack that is plant-based and naturally vibrant.
Ingredients
Scale
Salad
- 2 English cucumbers, thinly sliced into half-moons
- 1 tablespoon toasted sesame seeds
- Optional garnishes: finely sliced green onions, chopped fresh cilantro or mint
Dressing
- 3 tablespoons apple cider vinegar (natural)
- 1 clove garlic, minced
- 1 teaspoon sesame oil (natural)
- 1/4 teaspoon red chili flakes (adjust to taste)
- 1 teaspoon sugar or maple syrup (natural)
- Pinch of salt
Instructions
- Prepare the Cucumbers: Wash and thinly slice the cucumbers into half-moon shapes. Sprinkle with salt and let them sit in a colander for about 10 minutes to draw out excess moisture. Gently squeeze the cucumbers to remove any remaining water.
- Make the Dressing: In a mixing bowl, combine apple cider vinegar, minced garlic, sesame oil, red chili flakes, sugar (or maple syrup), and a pinch of salt. Whisk until the sugar dissolves and the ingredients are thoroughly blended.
- Toss Cucumbers with Dressing: Add the prepared cucumbers to the bowl with the dressing and toss gently to coat all slices evenly. Let the salad marinate for at least 15 minutes so the flavors can meld deeply.
- Garnish and Serve: Just before serving, sprinkle toasted sesame seeds on top. Optionally, add chopped green onions or fresh herbs such as cilantro or mint for extra freshness and flavor.
Notes
- Use English cucumbers for their thin skins and fewer seeds, ideal for salads.
- Salting cucumbers before mixing squeezes out moisture to keep the salad crisp.
- Freshly minced garlic delivers vibrant flavor compared to pre-minced varieties.
- Allow the salad to rest to let cucumbers absorb the dressing flavors well.
- Adjust the amount of apple cider vinegar to match your preferred tanginess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 60
- Sugar: 3g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Korean cucumber salad, refreshing cucumber salad, plant-based side dish, summer salad, tangy cucumber salad
