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Ingredients
Scale
- 5 mini cucumbers (or 2–3 regular cucumbers, about 4 cups total)
- 1 tsp salt
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tbsp rice vinegar
- 2–3 tsp chili oil (adjust for desired spiciness)
- 3 tsp sugar
- 1 tsp sesame oil
- 2 tsp sesame seeds (optional)
- 3 tbsp green onions, diced (optional)
Instructions
- Wash cucumbers and slice them thinly.
- Sprinkle salt over cucumbers and let them sit for 8-12 minutes.
- Rinse cucumbers under cold water and drain.
- Combine garlic, sugar, sesame seeds, and green onions in a bowl.
- Stir in rice vinegar, soy sauce, chili oil, and sesame oil.
- Toss cucumbers with the dressing in a mixing bowl.
- Serve immediately with optional garnishes.
Notes
Use fresh cucumbers for the best crunch and flavor.
Adjust vinegar and sugar levels to your taste.
Consider adding bell peppers or radishes for extra crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Korean
Nutrition
- Calories: 60
- Sugar: 3g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg