Description
A refreshing and vibrant Korean Cucumber Salad that perfectly balances flavors with crunchy cucumbers, tangy dressing, and garnished with sesame seeds and scallions.
Ingredients
Scale
- 2 Persian or English Cucumbers, thinly sliced
- 3 tablespoons Rice Vinegar
- 1 tablespoon Gochugaru Chili Flakes
- 2 tablespoons Sesame Oil
- 2 cloves Garlic, minced
- 1 teaspoon Sugar
- 1 tablespoon Sesame Seeds, toasted
- 2 Scallions, chopped
Instructions
- Slice the cucumbers into thin rounds for an even crunch.
- Mix the rice vinegar, gochugaru, sesame oil, garlic, and sugar in a bowl to create the dressing.
- Toss the cucumber slices in the dressing until fully coated.
- Garnish with sesame seeds and chopped scallions for added flavor and appeal.
- Serve immediately or refrigerate for 30 minutes to enhance the flavors.
Notes
For a spicier kick, increase gochugaru. This salad is gluten-free and can be made ahead for optimal flavor development.
Nutrition
- Serving Size: 1 serving
- Calories: 85
- Sugar: 1g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg