Spicy Korean Cucumber Salad Recipe | how to make Korean Cucumber Salad | chef Vipin |

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.

Slice the seedless cucumbers paper-thin and place them in a bowl.

Sprinkle the sea salt over the cucumbers and let them sit for a few minutes to draw out moisture.

Add the sliced green onion and minced garlic to the cucumbers.

In a separate bowl, mix together the rice vinegar, sesame oil, honey, freshly squeezed lemon juice, rice wine, and Korean red pepper flakes to create the dressing.

Pour the dressing over the cucumber mixture and toss to combine.

Sprinkle toasted sesame seeds on top before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens