Korean Cucumber Salad
Ingredients
- * 4 Persian cucumbers or 1 large English cucumber thinly sliced
- * 1/2 teaspoon salt
- * 1 tablespoon soy sauce
- * 1 tablespoon rice vinegar
- * 1 tablespoon toasted sesame oil
- * 1 teaspoon gochugaru Korean red pepper flakes
- * 1 teaspoon sugar
- * 1 garlic clove finely minced
- * 2 green onions thinly sliced
- * 1 tablespoon toasted sesame seeds
Instructions
- Place the sliced cucumbers in a medium bowl.
- Sprinkle with salt and toss gently to coat.
- Let the cucumbers sit for 10 minutes to release extra moisture.
- Drain off any liquid from the bowl. Lightly pat the cucumbers dry if needed.
- In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, gochugaru, sugar, and minced garlic.
- Pour the dressing over the cucumbers.
- Add the sliced green onions and toasted sesame seeds.
- Toss gently until the cucumbers are evenly coated.
- Taste and adjust with more vinegar, soy sauce, or gochugaru if desired.
- Serve immediately for the best crunch, or chill for 10 minutes before serving.
Notes
* For a milder salad, reduce the gochugaru to 1/2 teaspoon.
* English cucumbers, Persian cucumbers, or mini cucumbers work best because they are crisp and less watery.
* Apple cider vinegar can be used instead of rice vinegar, but the flavor will be slightly stronger.
* Do not skip salting the cucumbers, as it helps remove excess moisture and keeps the salad crisp.
* This salad is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
* The cucumbers will soften as they sit, but the flavor will become more developed.
* This recipe can be made a few hours ahead, but for the best texture, add the dressing closer to serving time. ## Nutrition Nutrition information is estimated per serving. * Calories: 58
* Protein: 1g
* Carbohydrates: 5g
* Fat: 4g
* Saturated Fat: 1g
* Fiber: 1g
* Sugar: 3g
* Sodium: 430mg
* English cucumbers, Persian cucumbers, or mini cucumbers work best because they are crisp and less watery.
* Apple cider vinegar can be used instead of rice vinegar, but the flavor will be slightly stronger.
* Do not skip salting the cucumbers, as it helps remove excess moisture and keeps the salad crisp.
* This salad is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
* The cucumbers will soften as they sit, but the flavor will become more developed.
* This recipe can be made a few hours ahead, but for the best texture, add the dressing closer to serving time. ## Nutrition Nutrition information is estimated per serving. * Calories: 58
* Protein: 1g
* Carbohydrates: 5g
* Fat: 4g
* Saturated Fat: 1g
* Fiber: 1g
* Sugar: 3g
* Sodium: 430mg