Description
This refreshing Korean cucumber salad skips the spice without missing any flavor. Crunchy cucumbers, tangy rice vinegar, sesame oil, and scallions combine for a bright, palate-cleansing side that’s ready in 20 minutes and perfect for spice-sensitive eaters.
Ingredients
2 Persian cucumbers (or 1 large English cucumber, seeded)
1 tablespoon salt (to draw moisture)
2 teaspoons sugar (or maple syrup)
1½ tablespoons unseasoned rice vinegar
1 teaspoon toasted sesame oil
2 green onions (thinly sliced)
Optional: sesame seeds (for garnish and texture)
Instructions
1. Thinly slice cucumbers using a mandoline or sharp knife.
2. Toss cucumber slices with salt in a bowl and let sit for 10 minutes to draw out moisture.
3. Rinse cucumbers thoroughly and pat dry with a clean towel.
4. In a small bowl, whisk together rice vinegar, sugar (or syrup), and sesame oil until blended.
5. Combine the scallions and cucumbers in a bowl. Pour the dressing over and toss well to coat.
6. Let the salad rest for at least 5 minutes or refrigerate for deeper flavor integration.
7. Before serving, sprinkle with sesame seeds for a finishing touch.
Notes
This salad is naturally vegan and gluten-free.
Making it ahead of time enhances flavor; just drain any excess liquid before serving.
For extra depth, add a small grated garlic clove to the dressing.
Store in the refrigerator in an airtight container for 2–3 days.
Customize with thinly sliced radish, switch vinegar types, or skip sesame oil for a low-fat version.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 45
- Sugar: 3g
- Sodium: 600mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: korean cucumber salad, not spicy, vegan, crunchy, sesame, vinegar, summer salads