Cold Korean Cucumber Salad with Garlic and Sesame

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Refreshing, lightly spicy cucumber salad tossed in a tangy garlic-soy dressing with toasted sesame seeds. This Korean recipe, ready in about 10 minutes, pairs English cucumber, kosher salt, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 45 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 4 Korean cuisine 45 cal/serving

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Ingredients

2 medium English cucumber
1 teaspoon kosher salt
2 cloves minced garlic
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon gochugaru (Korean chili flakes)
1 tablespoon toasted sesame seeds
2 tablespoons sliced scallions

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Instructions

Step 1: Thinly slice 2 medium English cucumbers into 1/4-inch pieces and place in a colander. Sprinkle with 1 teaspoon kosher salt, toss gently, and let sit for 20 minutes to draw out excess moisture.
Step 2: Meanwhile, in a small bowl, whisk together 2 cloves minced garlic, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1/2 teaspoon gochugaru until combined.
Step 3: After 20 minutes, gently squeeze the cucumbers in the colander to remove any remaining liquid, then transfer them to a mixing bowl.
Step 4: Pour the dressing over the cucumbers and toss until evenly coated.
Step 5: Chill the salad in the refrigerator for at least 15 minutes before serving.
Step 6: Just before serving, sprinkle 1 tablespoon toasted sesame seeds and 2 tablespoons sliced scallions over the salad for added texture and flavor.