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Easy Korean Cucumber Salad

A refreshing and crisp salad made with cucumbers, garlic, and a tangy dressing, perfect for family gatherings or as a side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Korean
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium cucumbers, thinly sliced About 2 cups
  • 2 cloves garlic, minced
  • 3 tablespoons soy sauce Or tamari for gluten-free
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • ½ teaspoon red pepper flakes Adjust to taste
  • 2 green onions chopped For garnish

Method
 

Preparation
  1. Rinse and slice the cucumbers thinly, about ¼ inch thick. Optionally remove the seeds for a crunchier texture.
  2. In a mixing bowl, whisk together minced garlic, soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes. Let the flavors marinate for a few minutes.
  3. Add the cucumber slices to the dressing and gently toss until they’re fully coated.
  4. Allow your salad to sit for at least 10 minutes to soak up the delicious dressing. Sprinkle with green onions just before serving.

Notes

This salad can last in the fridge for up to three days. Store in an airtight container to keep cucumbers crisp. Avoid freezing as cucumbers do not freeze well.