Description
A refreshing Korean Cucumber Salad featuring thinly sliced cucumbers tossed in a flavorful marinade of garlic, soy sauce, rice vinegar, sesame oil, and chili oil. This quick and easy salad offers a perfect balance of tangy, spicy, and savory flavors with a delightful crunch, ideal as a side dish or appetizer.
Ingredients
Scale
Salad
- 5 mini cucumbers, or 2–3 regular cucumbers, spiralized or thinly sliced
- 1 tsp salt
Marinade
- 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
- 2 tsp sesame seeds (optional)
- 3 tbsp green onions, diced (optional)
Instructions
- Prepare the Marinade: In a small bowl, combine the minced garlic, sugar, sesame seeds, and diced green onions. Add the soy sauce, rice vinegar, chili oil, and sesame oil. Whisk the mixture well until the marinade is fully blended and the sugar slightly dissolves.
- Prepare the Cucumbers: Spiralize or thinly slice the cucumbers and place them in a colander. Sprinkle the cucumbers evenly with salt and let them rest for 8-12 minutes to draw out excess moisture. After resting, rinse the cucumbers thoroughly with cold water to remove excess salt and pat them dry gently with a paper towel.
- Combine: Transfer the prepared cucumbers to a large mixing bowl. Pour the marinade over the cucumbers and gently toss to ensure the cucumbers are evenly coated with the flavorful dressing.
- Serve: Move the seasoned cucumbers to a serving plate or bowl. Garnish with extra sesame seeds and green onions if desired. Serve immediately to enjoy the fresh, crunchy, and vibrant flavors of the salad.
Notes
- To reduce liquid, you can let the cucumbers drain longer after salting.
- Adjust chili oil quantity based on your preferred spice level.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Use fresh cucumbers without excessive seeds for the best texture.
- For a gluten-free option, use gluten-free soy sauce or tamari.
