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Korean Cucumber Salad

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Korean Cucumber Salad

This no-cook crunchy, refreshing salad imparts notes of saltiness, spiciness, and sweetness. The tangy flavor of the dressing adds a punch to round out the flavors. It’s not only a delight for the taste buds but also a quick and easy side dish for any night of the week.

Ingredients

Servings  4   Serving Size   1/2 cup

Dressing

  • 1 tablespoon unseasoned rice vinegar
  • 2 teaspoons soy sauce (lowest sodium available)
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon crushed red pepper flakes (gochugaru, Korean red pepper flakes, preferred)

************

  • 2 cups thinly sliced cucumber (see Cooking Tip) (about 1/2 medium cucumber), peeled, seeded, and patted dry with paper towels
  • 1/2 cup sliced green onions (about 2 medium green onions)
  • 1 teaspoon sesame seeds

Directions

Tip: Click on step to mark as complete.

  1. In a medium bowl, whisk together the dressing ingredients. Add the cucumber and green onion, tossing to coat.
  2. Sprinkle with the sesame seeds.

Cooking Tip: Coconut aminos are a gluten-free alternative to soy sauce. Be sure to look for the lowest sodium available.

Cooking Tip: Any thin-skinned cucumber variety that has few seeds, such as Korean, Japanese, Persian, mini, and hothouse, or English, will work well in this recipe.

Nutrition Facts

Korean Cucumber Salad
CaloriesCalories
32 Per Serving
ProteinProtein
1g Per Serving
FiberFiber
1g Per Serving

Nutrition Facts

Calories 32
Total Fat 1.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 0 mg
Sodium 72 mg
Total Carbohydrate 4 g
Dietary Fiber 1 g
Sugars 2 g
Added Sugars 1 g
Protein 1 g

Dietary Exchanges
1/2 fat

 
This no-cook crunchy, refreshing salad imparts notes of saltiness, spiciness, and sweetness. The tangy flavor of the dressing adds a punch to round out the flavors. It’s not only a delight for the taste buds but also a quick and easy side dish for any night of the week.

Nutrition Facts

Korean Cucumber Salad
CaloriesCalories
32 Per Serving
ProteinProtein
1g Per Serving
FiberFiber
1g Per Serving
×
Calories 32
Total Fat 1.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 0 mg
Sodium 72 mg
Total Carbohydrate 4 g
Dietary Fiber 1 g
Sugars 2 g
Added Sugars 1 g
Protein 1 g

Dietary Exchanges
1/2 fat

Ingredients

Servings  4   Serving Size   1/2 cup

Dressing

  • 1 tablespoon unseasoned rice vinegar
  • 2 teaspoons soy sauce (lowest sodium available)
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon crushed red pepper flakes (gochugaru, Korean red pepper flakes, preferred)

************

  • 2 cups thinly sliced cucumber (see Cooking Tip) (about 1/2 medium cucumber), peeled, seeded, and patted dry with paper towels
  • 1/2 cup sliced green onions (about 2 medium green onions)
  • 1 teaspoon sesame seeds

Directions

Tip: Click on step to mark as complete.

  1. In a medium bowl, whisk together the dressing ingredients. Add the cucumber and green onion, tossing to coat.
  2. Sprinkle with the sesame seeds.

Cooking Tip: Coconut aminos are a gluten-free alternative to soy sauce. Be sure to look for the lowest sodium available.

Cooking Tip: Any thin-skinned cucumber variety that has few seeds, such as Korean, Japanese, Persian, mini, and hothouse, or English, will work well in this recipe.
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This recipe is adapted with permission from The New American Heart Association Cookbook, Centennial Edition. Copyright ©2024 by the American Heart Association. Published by Rodale Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

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