Easy Korean Cucumber Salad Recipe

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while being lower in calories.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier with good fats, while canola is more budget-friendly.

Cut the cucumbers crosswise into thin ¼-inch slices. Toss the sliced cucumbers with Diamond Crystal kosher salt.

Transfer the salted cucumber slices to a fine-mesh strainer or a colander fitted inside a medium bowl. Place the strainer and bowl with the salted cucumber in the refrigerator for at least 20 minutes and up to 4 hours while you prepare the other ingredients.

Blot the excess moisture from the drained cucumbers with a clean paper towel and toss them in a large mixing bowl with the scallions, garlic, coconut aminos, rice vinegar, gochugaru, sesame oil, and sesame seeds.

Mix well—and if needed, adjust the seasoning to taste. Allow the flavors to meld for about 5 to 10 minutes before digging in!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens