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Korean Cucumber Salad

A refreshing and crunchy salad featuring cucumbers and a tangy dressing, perfect as a side dish for various meals.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Korean
Calories: 55
Ingredients Method Notes

Ingredients
  

Cucumber Preparation
  • 2 cucumbers (sliced thinly)
  • 2 teaspoons salt used to draw out moisture from cucumbers
Dressing
  • 2 tablespoons rice vinegar can substitute with apple cider vinegar if needed
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon soy sauce
  • 1 clove garlic (minced)
Garnish
  • 1 teaspoon sesame seeds for garnish
  • 1 green onion (chopped) for garnish

Method
 

Preparation
  1. Wash the cucumbers thoroughly. Slice them thinly to allow the flavors to shine.
  2. Place the sliced cucumbers into a mixing bowl and sprinkle salt over them. Allow them to sit for about 10 minutes.
Make the Dressing
  1. In a separate bowl, mix together rice vinegar, sugar, sesame oil, soy sauce, and minced garlic. Whisk until the sugar has dissolved.
Combine
  1. Rinse the cucumbers under cold water to remove excess salt, then drain well. Add them to the dressing and toss gently.
Garnish and Serve
  1. Sprinkle sesame seeds and chopped green onions on top. Serve immediately or refrigerate for 30 minutes before serving.

Notes

This salad is perfect for summer picnics or family gatherings. Store leftovers in an airtight container for up to 2 days. Best enjoyed fresh.