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Korean Cucumber Salad

Korean Cucumber Salad: Refreshing Crunch in Every Bite

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This Korean Cucumber Salad is a refreshing, gluten-free, vegan dish bursting with tangy flavor and crunch, ready in just 15 minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 cups
Course: Salads
Cuisine: Korean
Calories: 60
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Kirby Cucumbers Crisp foundation for the salad, providing bulk and crunch.
  • 1/4 cup chopped Green Onion Adds freshness and mild onion flavor.
For the Dressing
  • 2 tablespoons White Distilled Vinegar Provides the tangy acidity.
  • 1 tablespoon Soy Sauce Adds umami and saltiness.
  • 1 clove Garlic Minced for aromatic depth.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1 teaspoon Sugar Balances acidity.
For Added Heat
  • 1 tablespoon Gochugaru (Korean Chili Flakes) Provides mild spiciness.
For the Finish
  • 1 tablespoon Sesame Seeds Adds a nutty flavor and crunch.

Equipment

  • Mixing Bowl
  • small bowl
  • knife
  • Tongs or spatula

Method
 

Step-by-Step Instructions
  1. In a medium mixing bowl, combine sliced Kirby cucumbers and chopped green onion, creating a colorful base for your salad.
  2. In a separate bowl, whisk together white distilled vinegar, soy sauce, minced garlic, sugar, and salt until smooth.
  3. Pour the dressing over the cucumber and green onion mixture. Toss gently to coat all vegetables evenly.
  4. Sprinkle gochugaru and sesame seeds over the salad and toss gently again before serving.

Nutrition

Serving: 1cupCalories: 60kcalCarbohydrates: 8gProtein: 1gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 350mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

Serve immediately to maintain texture. Store leftovers in an airtight container and consume within 2 days for best freshness.

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