Ingredients
Scale
- 4-5 Japanese or Persian cucumbers (thinly sliced)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 2 cloves garlic (minced)
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon toasted sesame seeds
- Fresh cilantro or green onions (for garnish)
- Salt to taste
Instructions
- Start by washing the cucumbers thoroughly. Thinly slice the cucumbers into rounds or half-moons, depending on your preference. Place the slices in a mixing bowl and lightly sprinkle with salt. Let sit for 10 minutes to draw out excess moisture, then rinse and pat dry with paper towels.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and minced garlic. Adjust sweetness or tanginess by adding more sugar or vinegar. Add red pepper flakes for spice, customizing heat to taste.
- Pour the dressing over the prepared cucumbers and toss until evenly coated. Sprinkle with toasted sesame seeds and chopped green onions or cilantro. Let sit for 10-15 minutes to allow flavors to meld.
Notes
- Ensure cucumbers are sliced thinly for the best crunch and texture.
- Use chilled cucumbers for a more refreshing and crisp salad.
- If you prefer less spice, reduce or omit red pepper flakes.
- For added flavor, include thinly sliced carrots or radishes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegan, Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 50 Kcal
- Sugar: 4g
- Sodium: 350mg
- Fat: 2.5g
- Saturated Fat: 0.4g
- Unsaturated Fat: 2.1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
