Description
Korean Cucumber Salad is a bright, refreshing side dish featuring crisp English cucumbers tossed in a tangy, spicy, and slightly sweet dressing made with vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), and sesame oil (natural). This quick-to-prepare salad offers a satisfying crunch and vibrant flavors, making it a healthy and versatile addition to any meal.
Ingredients
Scale
Main Ingredients
- 2 English cucumbers, thinly sliced
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 2 tablespoons apple cider vinegar (natural)
- 1 tablespoon sesame oil (natural)
- 1 teaspoon red pepper flakes
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
Optional Variations
- Thinly sliced radishes or carrots for extra crunch
- 1 teaspoon honey (natural) for a subtle sweetness
- Fresh cilantro or mint leaves for herbal freshness
- 1 cup cubed soft tofu for added protein
Instructions
- Prepare the Cucumbers: Wash and thinly slice the cucumbers into rounds or half-moons, as preferred. Place them in a bowl and sprinkle with salt. Let them sit for 10 minutes to draw out excess water, then gently squeeze and drain to retain a crisp texture without sogginess.
- Mix the Dressing: In a separate bowl, whisk together the vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), sesame oil (natural), minced garlic, and red pepper flakes to create a balanced dressing of tang, spice, and umami.
- Combine and Toss: Pour the dressing over the cucumbers and gently but thoroughly mix to coat each slice. Add sliced green onions and toasted sesame seeds, stirring gently to blend the flavors.
- Chill and Serve: Refrigerate the salad for at least 15 minutes to allow the flavors to deepen and the cucumbers to absorb the zest before serving.
Notes
- Use seedless cucumbers for fewer seeds and firmer texture.
- Salting the cucumbers properly prevents sogginess and enhances freshness.
- Lightly toast sesame seeds to intensify their nutty aroma and flavor.
- Adjust the amount of red pepper flakes gradually to suit your preferred spice level.
- Serve the salad fresh or chilled; it does not keep well if left out too long.
- Store leftovers in an airtight container in the refrigerator and consume within 1 to 2 days for optimal freshness.
- Do not freeze the salad as cucumbers lose their crunch and become watery when thawed.
- This salad should be served cold or at room temperature; reheating is not recommended to preserve texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 50
- Sugar: 2g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Korean cucumber salad, spicy cucumber salad, vegan side dish, quick salad, healthy side dish
