Description
Korean Cucumber Salad is a crisp, tangy, and refreshing dish featuring thinly sliced cucumbers tossed in a zesty apple cider vinegar (natural) dressing with sesame oil (natural), garlic, and red chili flakes. This vibrant and colorful salad is quick to prepare, light, and packed with flavor, making it an ideal side or snack that elevates any meal with its fresh ingredients and burst of zest.
Ingredients
Scale
Salad Base
- 2 large cucumbers, thinly sliced into half-moons or coins
- 1 teaspoon salt
Dressing
- 3 tablespoons apple cider vinegar (natural)
- 1 tablespoon sesame oil (natural)
- 1 clove garlic, minced
- 1/2 teaspoon red chili flakes
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1/4 teaspoon natural gelling agent
Garnish
- 2 green onions, chopped
- 1 tablespoon sesame seeds (optional)
Instructions
- Prepare the Cucumbers: Wash the cucumbers thoroughly and slice them thinly into half-moons or coins according to your preference. Place the sliced cucumbers in a bowl and sprinkle evenly with salt. Let them sit for about 10-15 minutes to draw out excess moisture, ensuring the salad remains crisp.
- Make the Dressing: In a small bowl, whisk together apple cider vinegar (natural), sesame oil (natural), minced garlic, red chili flakes, vegetarian Worcestershire sauce (natural), and the natural gelling agent until well blended and smooth, allowing the flavors to marry.
- Combine and Toss: Drain any liquid released from the salted cucumbers and discard the excess water. Pour the prepared dressing over the cucumbers and gently toss to coat all slices evenly with the tangy and slightly spicy dressing.
- Garnish and Chill: Add the chopped green onions and sprinkle with sesame seeds on top. Refrigerate the salad for at least 15 minutes to let the flavors meld and the cucumbers chill for an irresistibly fresh taste before serving.
Notes
- Salt the cucumbers well to draw out moisture and maintain crunchiness.
- Use fresh garlic and high-quality apple cider vinegar (natural) for the best flavor.
- Chill the salad before serving to enhance the flavor blend.
- Adjust the spice level by adding red chili flakes gradually to your taste.
- Mix the dressing ingredients separately before tossing with cucumbers for even coating.
- 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: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Korean cucumber salad, tangy cucumber salad, easy cucumber salad, fresh cucumber side dish, Korean side dish, apple cider vinegar salad
