Description
Korean Cucumber Salad is a quick, refreshing, and flavorful side dish featuring crisp cucumbers tossed in a tangy, slightly sweet dressing made with apple cider vinegar (natural), sesame oil (natural), and savory spices. Perfect as a crunchy complement to grilled foods, rice bowls, or enjoyed as a light snack, this plant-based salad delivers a satisfying balance of texture and bold flavors in under 20 minutes.
Ingredients
Scale
Main Ingredients
- 2 large fresh cucumbers, thinly sliced into rounds or half-moons
- 1 tablespoon salt
Dressing
- 3 tablespoons apple cider vinegar (natural)
- 1 teaspoon sesame oil (natural)
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon natural sweetener (maple syrup or agave)
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1/4 teaspoon natural gelling agent
Finishing Touches & Garnishes
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the Cucumbers: Wash and slice the cucumbers into thin rounds or half-moons. Place them in a bowl and sprinkle evenly with salt. Let them sit for about 10 minutes to draw out excess water, then gently squeeze and drain to keep the cucumbers crisp but not watery.
- Make the Dressing: In a separate bowl, whisk together apple cider vinegar (natural), sesame oil (natural), minced garlic, red pepper flakes, natural sweetener, vegetarian Worcestershire sauce (natural), and natural gelling agent until well combined. This dressing will infuse the cucumbers with umami, tangy, and mildly spicy flavors.
- Combine and Toss: Add the drained cucumbers and sliced green onions to the dressing. Toss gently but thoroughly to coat each slice with the marinade. Let the salad sit for at least 10 minutes to allow the flavors to meld perfectly.
- Add Finishing Touches: Before serving, sprinkle toasted sesame seeds over the top for extra texture and nutty aroma. Stir lightly once more and serve chilled for best taste and crisp freshness.
Notes
- Use seedless cucumbers to keep the salad crunchy and avoid excess watery texture.
- Salting the cucumbers is essential to draw out moisture and maintain crispness.
- The salad tastes better after resting in the refrigerator for a couple of hours or overnight.
- Adjust sweetness and heat in the dressing to your preference by tasting before combining.
- Toast sesame seeds before adding them to enhance nuttiness and add crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No-cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 45
- Sugar: 3g
- Sodium: 400mg
- Fat: 2.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Korean cucumber salad, quick cucumber salad, plant-based Korean salad, refreshing side dish, vegan cucumber salad
