Description
Korean Cucumber Salad is a refreshing, crisp side dish featuring thinly sliced cucumbers tossed in a tangy, slightly spicy dressing made with natural ingredients. Ready in under 15 minutes, this vibrant salad offers a perfect balance of sweet, savory, and mildly spicy flavors, enhanced with roasted sesame seeds and green onions. It pairs wonderfully with a variety of main dishes and is ideal for anyone seeking a quick, plant-based accompaniment.
Ingredients
Scale
Vegetables
- 2 Japanese or English cucumbers, thinly sliced
- 2 green onions, thinly sliced
Dressing
- 2 garlic cloves, freshly minced
- 2 tablespoons apple cider vinegar (natural)
- 2 tablespoons grape juice (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon sesame oil (natural)
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt, plus more for salting cucumbers
Garnish
- 1 tablespoon toasted sesame seeds
Optional
- 1/4 teaspoon natural gelling agent
Instructions
- Prepare the Cucumbers: Rinse and thinly slice the cucumbers. Remove excess seeds if desired for less moisture. Place the slices in a bowl, sprinkle lightly with salt, and let them sit for about 10 minutes to draw out water and maintain crispness.
- Make the Dressing: In a separate bowl, combine the minced garlic, apple cider vinegar (natural), grape juice (natural), vegetarian Worcestershire sauce (natural), sesame oil (natural), red pepper flakes, and 1/2 teaspoon salt. Whisk thoroughly until smooth and aromatic, balancing tart and savory flavors.
- Drain and Mix: Rinse the salted cucumbers lightly to remove excess salt, then pat dry with paper towels. Return the cucumbers to the bowl and pour the dressing over them. Toss gently to coat all slices evenly.
- Garnish and Serve: Sprinkle toasted sesame seeds and chopped green onions on top for extra flavor and color. Serve immediately or chill for 15 minutes to deepen the flavors and enjoy a refreshing taste.
Notes
- Salting cucumber slices removes excess moisture to keep the salad crisp.
- Prepare cucumbers and dressing separately ahead to save time.
- Adjust red pepper flakes gradually to control spice level.
- Use fresh garlic and green onions for brighter, vibrant flavors.
- Chill the salad just before serving to enhance its refreshing qualities.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 50
- Sugar: 4g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0.4g
- Unsaturated Fat: 2.6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Korean cucumber salad, refreshing salad, plant-based side dish, quick cucumber salad, tangy cucumber salad, vegan cucumber salad, gluten free side
