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Korean Cucumber Salad Recipe 
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Korean Cucumber Salad Recipe 

This cool, crisp and refreshing Korean Cucumber Salad Recipe combines fresh and crunchy cucumbers with a sweet and spicy dressing for a healthy side that's a real treat to the tastebuds!
Prep Time10 minutes
Total Time20 minutes
Course: Salad, Side Dish
Servings: 6

Ingredients

  • 3 large garden cucumbers seeded and cut into ¼” thick half moons 
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper 
  • 5 scallions, sliced thinly

Dressing

  • 1 ½ tablespoon soy sauce  Tamari style preferred
  • 1 12 tablespoon rice vinegar
  • 1 ½ tablespoon honey
  • 1 ½ tsbp toasted sesame oil
  • 3 cloves garlic minced or pressed in garlic press
  • 2 teaspoon Dried Korean Gochugaru pepper flakes

Garnish

  • 1 tablespoon sesame seeds, toasted
  • fresh cilantro leaves, to taste

Instructions

  • If toasting your own sesame seeds, add white sesame seeds to a medium frying pan and set over medium heat. After 30 seconds, gently swirl the pan until they toast, which takes about 2-3 minutes. Once they are toasted, immediately remove them from the pan and set aside in a small bowl to cool.
    2. Cut your cucumbers in half lengthwise, and remove any seeds gently with a spoon and discard. Transfer to a large bowl.
    3. Thinly slice your scallions and add to the bowl with the cucumbers.
    4. Toss cucumbers and scallions with salt and pepper, and let sit for 10 minutes.
    5. After 10 minutes, drain off any excess water and gently blot the cucumbers with paper towels to remove excess moisture.
    6. Add dressing ingredients to a small bowl, and whisk to combine.
    7. Transfer to a serving platter or bowl, and garnish with toasted sesame seeds and cilantro leaves.
    Notes:
    Add salt to taste if using tamari soy sauce, liquid aminos, or coconut aminos.
    For best flavor, let cucumbers sit in dressing for 30 minutes in the refrigerator prior to serving, so they soak up all that good flavor!