Description
A crunchy and refreshing cucumber salad tossed in a spicy soy-based marinade with nutty sesame oil and toasted pine nuts for extra depth of flavor. A simple yet elegant side dish with Korean-inspired flavors.
Ingredients
Scale
- 2 cucumbers, thinly sliced
- 1 tsp salt
- 2 garlic cloves, minced
- 2 scallions, chopped
- 1 tbsp gochugaru (Korean red pepper flakes)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar or honey
- 1 tbsp toasted sesame seeds
- 2 tbsp toasted pine nuts
Instructions
- Place cucumber slices in a bowl, sprinkle with salt, and let sit for 10 minutes. Drain excess liquid.
- In a small bowl, mix garlic, scallions, gochugaru, soy sauce, rice vinegar, sesame oil, and sugar to make the marinade.
- Add cucumbers to the marinade and toss gently until evenly coated.
- Top with sesame seeds and pine nuts before serving.
Notes
- Serve chilled for maximum crunch and flavor.
- Adjust spice level by adding more or less gochugaru.
- Pairs perfectly with rice, grilled meats, or other Korean-inspired dishes.
Nutrition
- Serving Size: 1/2 cup
- Calories: 95
- Sugar: 3 g
- Sodium: 410 mg
- Fat: 6 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg