Korean Cucumber Salad¶
A light, refreshing cucumber salad with sesame and rice vinegar — perfect alongside Korean beef bowls or any Asian-style dish.
Details¶
| Source | Social media recipe |
| Cuisine | Korean-style |
| Servings | 4 |
| Storage | Fridge 2 days |
Ingredients¶
| Ingredient | Imperial | Metric |
|---|---|---|
| English cucumbers, thinly sliced | 2 | 2 |
| Rice vinegar | 1 tbsp | 15ml |
| Sesame oil | 1 tsp | 5ml |
| Sugar | ½ tsp | 2g |
| Salt | pinch | pinch |
| Red pepper flakes (optional) | 1 tsp | 1 tsp |
| Toasted sesame seeds | 1 tsp | 1 tsp |
Instructions¶
- Thinly slice the cucumbers and combine with the vinegar, sesame oil, sugar, salt, pepper flakes, and sesame seeds.
- Refrigerate for at least 15 minutes before serving to let the flavors meld.
Nutrition¶
Approximate values per serving (4 servings).
| Per Serving | |
|---|---|
| Calories | 40 |
| Protein | 1g |
| Carbs | 6g |
| Fat | 2g |
Notes¶
Great as a side for Korean Beef Bowls.