Description
A vibrant and crunchy Korean-inspired salad featuring spiralized cucumbers, spicy gochugaru, and a tangy dressing. Perfect for summer picnics and cozy dinners alike!
Ingredients
Scale
- 10 Mini Cucumbers
- 1 Tbs Salt
- 1 Green Onion, Sliced
- 2 Tbs Gochugaru (Korean Chili Flakes)
- 3 Tbs Rice Vinegar
- 3 Garlic Cloves, Minced
- 1 Tbs Sesame Oil
- 1 Tsp Sugar
- 1 Tbs Sesame Seeds
Instructions
- Spiralize the cucumbers using a spiralizer or julienne peeler, making beautiful curly strands.
- Salt the cucumbers in a colander and let them sit for about 10-15 minutes to draw out excess moisture.
- Prepare the dressing by whisking together gochugaru, rice vinegar, minced garlic, sesame oil, and sugar in a mixing bowl.
- Drain the cucumbers, rinse them under cold water, and pat them dry to avoid a soggy salad.
- Combine the drained cucumbers with the dressing in a large mixing bowl, adding in sliced green onions and sesame seeds.
- Chill the salad for about 15-30 minutes before serving to allow the flavors to meld.
Notes
Feel free to add fruits, nuts, or other veggies to customize the salad to your taste. Enjoy with grilled proteins for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: cucumber salad, Korean salad, refreshing salad, vegan salad, easy salad