Gail’s Recipe Book

Korean cucumber salad recipe

Name: Korean cucumber salad recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 12 oz. Persian cucumbers (Korean, Japanese, Kirby, English, or pickling cucumbers); 1 tsp coarse sea salt; 2 tbsp rice vinegar; 0.35 oz garlic cloves (grated, 2 large); 2 tsp toasted white sesame seeds; 2 tsp toasted sesame oil; 2 tsp Gochugaru (Korean red pepper flakes); 2 tsp honey (white sugar, or keto honey)

Cucumber Salad

Korean

4 servings

portions

10 minutes

temps actif

40 minutes

temps total

Commencer à Cuisiner

Ingrédients

12 oz. Persian cucumbers (Korean, Japanese, Kirby, English, or pickling cucumbers)

1 tsp coarse sea salt

2 tbsp rice vinegar

0.35 oz garlic cloves (grated, 2 large)

2 tsp toasted white sesame seeds

2 tsp toasted sesame oil

2 tsp Gochugaru (Korean red pepper flakes)

2 tsp honey (white sugar, or keto honey)

Instructions

Dice the cucumbers into ½-inch round cylinder-shaped pieces. In a large mixing bowl, toss them with salt and let rest for 30 minutes.

Combine

In the meantime, combine the salad dressing in a bowl. It should taste garlicky, tangy, and a little spicy. Store it in the fridge.

Rinse the cucumbers 2-3 times to remove the salt. The cucumbers should taste a little salty but not too salty. Pat them dry with a clean towel.

Combine

Add the cucumbers to a large bowl and pour in the dressing. Toss well and serve!

Nutrition

Taille de Portion

Calories

57 kcal

Lipides Totaux

3 g

Lipides Saturés

0.4 g

Lipides Insaturés

2 g

Acides Gras Trans

Cholestérol

Sodium

600 mg

Glucides Totaux

8 g

Fibres Diététiques

1 g

Sucres Totaux

4 g

Protéines

1 g