Korean Cucumber Salad
45kcal
Ingredients
- 1 pound English cucumbers thinly sliced
- 1 tsp kosher salt
- 1 tbsp granulated sugar
- 2 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tsp minced garlic
- 1 tbsp toasted sesame seeds
Method
- In a large bowl, toss the sliced cucumbers with salt and let sit for 10 minutes to draw out excess moisture.
- Drain the cucumbers in a colander and gently squeeze to remove any remaining liquid.
- In the same bowl, whisk together sugar, rice vinegar, sesame oil, gochugaru, and minced garlic until the sugar dissolves.
- Add the drained cucumbers back to the bowl and toss well to coat evenly with the dressing.
- Sprinkle with toasted sesame seeds and toss lightly.
- Let the salad sit for 5 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.
Nutrition
Calories45kcalCarbohydrates7gProtein1gFat2gSodium300mgPotassium150mgFiber1gSugar4gVitamin A15IUVitamin C4mgCalcium2mgIron0.5mg
Notes
For a lower-sugar version, try honey or maple syrup instead of granulated sugar. If your cucumbers seem limp, soak them in ice water for 10 minutes before slicing to crisp them up. This keeps well in the fridge for 2 days in an airtight container.