Korean Cucumber Salad
A quick, refreshing, and vibrant side dish that perfectly complements any meal, combining the crispness of cucumbers with a flavorful dressing of sesame oil, chili oil, and rice vinegar.
Ingredients
Main Ingredients
- 4 medium Cucumbers Thinly sliced
- 2 tablespoons Sesame oil
- 1 tablespoon Chili oil Can be substituted with sriracha mixed with sesame oil
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar Optional, can enhance the flavor
- 1/2 teaspoon Salt Adjust to taste
- 1 clove Garlic Minced, optional
- 1 tablespoon Sesame seeds For garnish
Instructions
Preparation
- Slice the cucumbers into thin rounds or half-moons and place them in a mixing bowl.
- In a separate bowl, whisk together sesame oil, chili oil, rice vinegar, sugar, and salt until thoroughly mixed.
- Pour the dressing over the sliced cucumbers and toss to coat.
- Add minced garlic, if desired, and toss again.
- Allow the salad to sit at room temperature for at least 15 minutes.
- Before serving, garnish with sesame seeds.
Notes
Serve chilled or at room temperature. This salad can be prepped ahead and tastes even better the next day as flavors meld.