Ingredients
Scale
- 4–5 fresh Japanese or Persian cucumbers, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce or tamari for a gluten-free option
- 1 teaspoon sesame oil
- 1 tablespoon honey or sugar for sweetness
- 2 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 1 tablespoon toasted sesame seeds
- Fresh cilantro or green onions, chopped (optional)
Instructions
- Start by washing and thinly slicing the cucumbers. Place the slices in a colander, sprinkle with a little salt, and let sit for 10 minutes to draw out excess water. Rinse and pat dry.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, minced garlic, and red pepper flakes to create the dressing.
- Combine the cucumber slices with the dressing, tossing gently to coat all slices evenly. Sprinkle with toasted sesame seeds and chopped cilantro or green onions if desired.
- Serve immediately or refrigerate for up to 1 hour to enhance the flavors.
Notes
- Use freshly sliced cucumbers for maximum crunch and flavor.
- Adjust the red pepper flakes to suit your spice preference.
- For best taste, let the salad sit in the fridge for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 80 kcal Kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg