Spicy Korean Cucumber Salad Recipe
Bright, crisp cucumbers paired with a spicy kick create this unforgettable Spicy Korean Cucumber Salad, the ideal way to bring bold flavors to your next Asian-inspired meal!
Servings: 4
Calories: 38kcal
Equipment
Ingredients
- 2 large cucumbers sliced into 1/4 inch rounds
- 1 Tbsp rice wine vinegar
- 1 tsp sea salt
For the Dressing
- 1 tablespoon rice wine vinegar
- 1 teaspoon Korean Red Pepper Powder You can also use Chipotle Chili Powder if you cannot find the Korean Red Pepper Powder
- 1 tsp granulated sugar
- 1 clove garlic minced
- 1 tsp sesame seeds
- 1 tsp sesame oil
Instructions
- Add the cucumbers into a large bowl and coat them in the rice wine vinegar and sea salt. Mix together and let it marinate in the fridge for 30 minutes.
- While it is marinating, prepare the dressing by mixing all ingredients together in a small bowl.
- After 30 minutes, rinse the cucumbers and drain them in a colander. Be sure to rinse well.
- Return the cucumbers to the clean bowl and add them to the dressing, ensuring all the cucumbers are well coated.
- Finally, serve and enjoy!
Video
Notes
You can store Spicy Korean Cucumber Salad in an airtight container in the fridge for 3-5 days. However, keep in mind that the longer it sits, the less crisp the cucumbers will be. It's best enjoyed fresh to maintain the ideal texture.
Nutrition
Serving: 1serving | Calories: 38kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 593mg | Potassium: 219mg | Fiber: 1g | Sugar: 3g | Vitamin A: 256IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg
