Can I make Korean Cucumber Salad ahead of time?

Yes, this salad can be made ahead by prepping the cucumbers and the dressing separately. Combine them just before serving to maintain their crispness.

What type of cucumbers work best?

While Korean cucumbers are ideal for this recipe, you can also use Persian cucumbers as they provide a similar crisp texture and mild flavor.

Is this salad gluten-free?

Yes, by substituting soy sauce with gluten-free tamari, you can easily make this salad gluten-free.

What can I serve with Korean Cucumber Salad?

This salad works wonderfully as a side dish with grilled proteins, in wraps, or even as part of a picnic spread.

How long can I store leftovers?

Leftovers can be stored in the refrigerator for up to 2-3 days, but for the best texture, consume them within a day.

Korean Cucumber Salad: 5-Ingredient Delight

Ingredients

Scale

2 large cucumbers (Korean or Persian)
1 teaspoon salt
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon chili flakes
1 teaspoon sugar
1 tablespoon sesame oil
1 tablespoon sesame seeds
2 finely chopped green onions
1 clove garlic (minced, optional)

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Instructions

Start by slicing the cucumbers thinly, leaving the skin on if using Korean cucumbers.
Next, sprinkle salt over the cucumber slices and let them sit for about ten minutes.
In a mixing bowl, whisk together rice vinegar, soy sauce, chili flakes, sugar, and sesame oil.
Finally, toss the dried cucumber slices into the bowl with the dressing and mix in sesame seeds and green onions.

Notes

Letting it marinate enhances the flavor. Serve chilled for the best experience.

Author: isabella-moreno
Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: Mixing
Cuisine: Korean
Diet: Gluten Free, Healthy

Nutrition

Serving Size: 1 serving
Calories: 120
Sugar: 3g
Sodium: 350mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg