This Korean cucumber salad came to the rescue when I was preparing bbq meats for my daughter’s birthday party and forgot to prepare side dishes. This cucumber salad became my last minute creation. Quick, easy, and appetizing to serve along with ribs, steaks, and grilled shrimps.
This cucumber salad is great as a side dish for summer BBQ parties. Ridiculously easy to make but full of spicy and tangy flavors, it will awaken your taste buds and increase your appetite.
Cucumber is my favorite summer vegetable. It’s light, crunchy and refreshing. And with very little effort, this refreshing salad can truly be yours in no time. Just need a little chopping exercise, if you don’t mind.
Because cucumbers will get watery and soggy fast, it is best to serve these salad immediately or keep in fridge only for a couple days, be sure to drain excess water from the cucumbers before serving.
You’ll love this cucumber salad because it’s crunchy, refreshing, light, and satisfying.
Say hello to your favorite summer salad!
Korean Cucumber Salad
Korean Cucumber Salad - tons of spicy and tangy flavors. Crunchy, refreshing and easy to make.
- 6 mini cucumbers (14oz) I used Persian cucumbers
- 1 tbsp kosher salt
- 2 tbsp minced garlic
- 2 1/2 tbsp apple cyder vinegar
- 4 tbsp sugar
- 1 tbsp sesame oil
- 3 tbsp chopped green onion
- 1 tbsp Korean red pepper flakes
- 1 tsp sesame seeds
Chop the cucumbers into bite size pieces. Sprinkle 1 tablespoon of salt over the cucumbers. Let sit for 20 minutes.
Meanwhile, prepare the seasoning sauce by combining garlic, vinegar, sugar, sesame oil, chopped green onion, red pepper and sesame seeds in a mixing bowl.
Rinse the cucumber under cold water. Drain well and use paper towel to remove any excess water from the cucumbers.
Pour seasoning sauce over and toss to combine.
Chill in the fridge for at least 15 mins (if times permits) before serving.
If you like the salad on saltier side, add a pinch of salt near the end when you mix all ingredients together.