Description
This refreshing and flavorful Korean cucumber salad combines the crispness of cucumbers with a savory, tangy dressing made from soy sauce, rice vinegar, and sesame oil. Perfect as a side dish for any meal or as a light snack!
Ingredients
Scale
- 2 English cucumbers
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon minced garlic
- 1 teaspoon sesame seeds
- 1/4 teaspoon red pepper flakes
- 2 green onions, chopped
- Salt to taste
Instructions
- Slice the cucumbers thinly and place them in a large bowl.
- In a separate bowl, mix together soy sauce, rice vinegar, sesame oil, sugar, garlic, sesame seeds, and red pepper flakes.
- Pour the dressing over the cucumbers and toss to combine.
- Let the salad sit for at least 15 minutes to allow the flavors to meld together.
- Before serving, sprinkle with green onions and salt to taste.
Notes
- For an extra crunch, you can add a handful of sliced radishes or carrots.
- If you prefer a spicier salad, increase the amount of red pepper flakes.
- The salad is best served chilled, but you can also make it ahead of time and refrigerate for a couple of hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (no cooking required)