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–+ servings
Korean Cucumber Salad

Zesty Korean Cucumber Salad That’ll Refresh Your Weeknight Dinners

This Korean cucumber salad is a refreshing, flavorful dish perfect for summer meals.
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Prep Time 15 minutes
Marinating Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: Korean
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 tsp salt
  • 1.5 tsp soy sauce
  • 1 tsp minced garlic
  • 3 tbsp rice vinegar
  • 2-3 tsp chili oil
  • 3 tsp sugar
  • 1 tsp sesame oil
For the Garnish
  • 2 tsp sesame seeds optional
  • 3 tbsp green onions diced, optional

Equipment

  • bowl
  • whisk
  • knife
  • cutting board

Method
 

Making the Salad
  1. Slice the mini cucumbers or regular cucumbers into bite-sized pieces.
  2. Combine in a bowl: salt, soy sauce, minced garlic, rice vinegar, chili oil, sugar, and sesame oil to create the dressing.
  3. Toss the cucumber pieces into the bowl, ensuring each slice is coated in the dressing.
  4. Let sit for about 10 minutes to marinate.
  5. Garnish with sesame seeds and diced green onions before serving.
  6. Optionally, drizzle a little extra sesame oil before serving.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 500mgPotassium: 250mgFiber: 1gSugar: 3gVitamin A: 200IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Choose fresh mini cucumbers for a better flavor. Adjust sugar and chili oil according to taste. Chill for 30 minutes for the best experience.

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