Asian Cucumber Salad

Name: Asian Cucumber Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 5 cucumber; 1.5 tbsp salt; 1 tbsp garlic; 0.33 cup onion; 0.25 cup green onion; 1 tbsp soy sauce; 2 tbsp rice vinegar; 2 tbsp gochugaru; 1 tbsp brown sugar; 1 tbsp sesame seed

This viral recipe is a classic dish in Korean, Japanese, and Chinese cuisines, featuring refreshing sliced cucumbers tossed in a tangy dressing of vinegar, soy sauce, sesame oil, sugar, and garlic. Often garnished with sesame seeds and a hint of spice (typically chili oil in the Chinese version and gochugaru in the Korean version), this salad is the perfect refreshing side dish to complement any meal. Crisp, flavorful, and easy to make, it’s a must-try recipe that will add a burst of freshness and a delightful zing to your dining experience.

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Watch on Tiktok: @myhealthydish, @cassyeungmoney

Cook time: 30 min (Prep: 20 min)

Servings

Volume

Mass

Ingredients

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5 cucumbers (500 g)
1 1/2 tbsp salt (27 g)
1 tbsp garlic, minced (9 g)
1/3 cup onion, sliced (50 g)
1/4 cup green onion, sliced (25 g)
(optional)
1 tbsp soy sauce (15 g)
2 tbsp rice vinegar (30 g)
2 tbsp gochugaru (12 g)
1 tbsp brown sugar (12 g)
1 tbsp sesame seed (9 g)

Directions

(tap to cross out each step and ingredient as you go)

Prepare the cucumbers. You can spiral cut them, chop or smash them into small chunks.
- 5 cucumbers (500 g)
Add about 1 1/2 tbsps of salt in between the slices and let set for about 15-20 minutes before rinsing with cold water. Pat dry with a paper towel.
- 1 1/2 tbsp salt (27 g)
In a bowl, combine 1 tbsp minced garlic, 1/3 cup sliced onions, 1/4 cup sliced green onions (optional), 1 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp gochugaru which is a Korean red pepper powder (add 1 tbsp if you want it less spicy), 1 tbsp brown sugar, and 1 tbsp sesame seeds to make the sauce.
- 1 tbsp garlic, minced (9 g)
- 1/3 cup onion, sliced (50 g)
- 1/4 cup green onion, sliced (25 g)
  (optional)
- 1 tbsp soy sauce (15 g)
- 2 tbsp rice vinegar (30 g)
- 2 tbsp gochugaru (12 g)
- 1 tbsp brown sugar (12 g)
- 1 tbsp sesame seed (9 g)
Mix the sauce with the cucumbers and eat immediately. The longer it sits the more soggy it will become.

Nutrition Information

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Per serving

Nutrient

Amount

% DV

Calories

66 kcal

3.3%

Fat

1.8 g

2.3%

Saturated fat

0.1 g

0.8%

Trans fat

0 g

Fiber

2.3 g

8.2%

Carbohydrates

13 g

4.6%

Sugars

5.9 g

12%

Protein

2.5 g

Sodium

2,880 mg

125%

Cholesterol

0 mg

Total (4 servings)

Nutrient

Amount

% DV

Calories

264 kcal

13%

Fat

7.2 g

9.2%

Saturated fat

0.4 g

3.2%

Trans fat

0 g

Fiber

9.2 g

33%

Carbohydrates

52 g

18%

Sugars

24 g

48%