Description
A crisp and refreshing cucumber salad tossed in a bold, spicy, and tangy Korean-inspired dressing with sesame and garlic.
Ingredients
Scale
- 4 medium cucumbers, thinly sliced
- 1 cup shredded carrots
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon chili flakes
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon sesame seeds
- 2 green onions, chopped
Instructions
- In a bowl, mix soy sauce, rice vinegar, sesame oil, chili flakes, sugar, and minced garlic until well combined.
- Place sliced cucumbers and shredded carrots into a large mixing bowl.
- Pour the dressing over the vegetables and toss gently to coat evenly.
- Let the salad sit for 10 minutes to allow the flavors to absorb.
- Sprinkle sesame seeds and chopped green onions on top.
- Serve chilled or at room temperature and enjoy.
Notes
- Lightly salt cucumbers beforehand for extra crunch and less moisture.
- Adjust chili flakes based on your spice preference.
- Best served after resting for at least 10 minutes.
- Store in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 3g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: spicy cucumber salad, Korean cucumber salad, easy side dish, quick salad, healthy cucumber recipe