Korean Cucumber Salad: A Refreshing Vegan Delight

No ratings yet

This Korean Cucumber Salad combines crisp cucumbers with a zesty dressing for a refreshing vegan delight.

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salads

Cuisine: Korean

Calories: 50

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2–3 pieces Kirby Cucumbers Can substitute with Japanese or English cucumbers
2-3 pieces Green Onion Can use chives as a substitute

For the Dressing

3 tablespoons White Distilled Vinegar Can substitute with plain rice vinegar
2 tablespoons Soy Sauce Use gluten-free soy sauce or tamari for a gluten-free option
2 cloves Garlic Fresh garlic is preferred
1 teaspoon Salt Adjust to taste
1 teaspoon Sugar Use coconut sugar or a sugar alternative if desired

For the Spice

1 tablespoon Gochugaru (Korean Chili Pepper Flakes) Can substitute with crushed red pepper flakes
1 tablespoon Sesame Seeds Use toasted sesame seeds for added depth

Equipment

medium-sized bowl
small bowl
Tongs

Method

Instructions

Wash 2–3 Kirby cucumbers under cool water, then slice them thinly.
Combine the cucumber slices with 2-3 chopped green onions in a medium bowl and toss lightly.
Whisk together 3 tablespoons of white distilled vinegar, 2 tablespoons of soy sauce, and 2 minced garlic cloves in a small bowl.
Stir in 1 teaspoon of sugar and a pinch of salt until they dissolve completely.
Pour the dressing over the cucumber and green onion mixture and toss gently until evenly coated.
Sprinkle 1 tablespoon of gochugaru and 1 tablespoon of toasted sesame seeds over the salad and toss once more.

Nutrition

Serving: 1cupCalories: 50kcalCarbohydrates: 8gProtein: 1gFat: 2gPolyunsaturated Fat: 1gSodium: 600mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 100IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

For best flavor, use fresh ingredients and prepare the salad a few hours before serving, adding the dressing just before serving.

Tried this recipe?

Let us know how it was!