Description
A refreshing Korean cucumber salad with a tangy dressing.
Ingredients
Scale
- 2 cups cucumbers, sliced
- 1 tablespoon salt
- 2 tablespoons vinegar
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 2 green onions, chopped
Instructions
- Sprinkle salt over the cucumber slices and let them sit for 30 minutes.
- Rinse the cucumbers and drain excess water.
- In a bowl, mix vinegar, sugar, sesame oil, garlic, and red pepper flakes.
- Add the cucumbers to the dressing and toss well.
- Garnish with chopped green onions.
- Serve chilled.
Notes
- Adjust the spice level by adding more or less red pepper flakes.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 3g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Korean Cucumber Salad, side dish, vegan salad