Korean Cucumber Salad

Cooking Light
This Asian-inspired cucumber salad is an easy way to use up fresh cucumbers, and makes a delightful summertime side.
8 servings (serving size: about 1/4 cup)


+ Add To Shopping List
3 1/2 cups (1/16-inch-thick) slices English cucumber (about 1 large)
2 teaspoons kosher salt
2 tablespoons minced green onions
1 tablespoon rice vinegar
1 teaspoon sugar
1/2 teaspoon crushed red pepper
1/2 teaspoon dark sesame oil


Combine cucumber and salt, tossing well. Let stand at room temperature 20 minutes. Drain and squeeze dry.

Combine cucumber, onions, rice vinegar, sugar, crushed red pepper, and sesame oil. Serve chilled or at room temperature.

Created date

May 2007

Nutritional Information

Calories 12
Caloriesfromfat 30 %
Fat 0.4 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 0.3 g
Carbohydrate 2 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 119 mg
Calcium 7 mg