Korean Cucumber Salad

Korean Cucumber Salad

This Korean Cucumber Salad is a spicy vegan dish that's like two dishes in one! It's a fresh salad on day one and the leftovers are deliciously marinated!

4.91 from 10 votes

Course: Main Courses, Salads

Cuisine: Korean

Keyword: Korean Cucumber Salad, Korean Oi Muchim, Spicy Cucumber Salad

Prep Time: 10

Cook Time: 1

Total Time: 11

Servings:

Calories: 105kcal

Author: URVASHI PITRE

Equipment

Ingredients

3 tablespoons White Vinegar
2 tablespoons Sesame Oil
2 tablespoons Gochugaru
1 tablespoon Minced Garlic
1 teaspoon Swerve (optional)
3 cups cucumbers thinly sliced, about 2 medium cucumbers
1/2 cup Chopped Green Scallions about 3 green onions
1 tablespoon Sesame Seeds either white, black or a combination

US Customary - Metric

Instructions

Make the dressing: In a small bowl, mix together vinegar, sesame oil, gochugaru, garlic, and Splenda. Set aside.
Meanwhile peel and slice cucumbers and chop green onions. Place into a medium mixing bowl.
Pour the dressing over the vegetables. Use clean hands to mix together the veggies and the dressing, squishing the vegetables ever so lightly to macerate.
Sprinkle with sesame seeds.
Eat some now, and allow the rest to marinate until your next meal.

Video

Notes

EVEN FASTER TIP

This recipe will last in the refrigerator for up to a week. Over time, the cucumbers get more and more pickled and taste just wonderful.

Nutrition