GF/DF/SF

Korean Cucumber Salad (Whole30, Paleo, Gluten Free, Keto)

Name: Korean Cucumber Salad (Whole30, Paleo, Gluten Free, Keto)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: DF
Ingredients: 1 pound Persian cucumbers, (Japanese cucumbers, English cucumbers, or Kirby cucumbers); 1 teaspoon Diamond Crystal kosher salt; 2 scallions (green onions), (thinly sliced); 1 small garlic clove, (minced); 2 tablespoons coconut aminos; 2 teaspoons rice vinegar; 2 teaspoons gochugaru (Korean red pepper flakes); 2 teaspoons toasted sesame oil; 2 teaspoons toasted sesame seeds

4 servings

분량

10 minutes

활동 시간

30 minutes

총 시간

요리 시작

재료

1 pound Persian cucumbers, (Japanese cucumbers, English cucumbers, or Kirby cucumbers)

1 teaspoon Diamond Crystal kosher salt

2 scallions (green onions), (thinly sliced)

1 small garlic clove, (minced)

2 tablespoons coconut aminos

2 teaspoons rice vinegar

2 teaspoons gochugaru (Korean red pepper flakes)

2 teaspoons toasted sesame oil

2 teaspoons toasted sesame seeds

방향

Cut the cucumbers crosswise into thin ¼-inch slices. Toss the sliced cucumbers with Diamond Crystal kosher salt.

Transfer the salted cucumber slices to a fine-mesh strainer or a colander fitted inside a medium bowl. Place the strainer and bowl with the salted cucumber in the refrigerator for at least 20 minutes and up to 4 hours while you prepare the other ingredients.

Blot the excess moisture from the drained cucumbers with a clean paper towel and toss them in a large mixing bowl with the scallions, garlic, coconut aminos, rice vinegar, gochugaru, sesame oil, and sesame seeds.

Mix well—and if needed, adjust the seasoning to taste. Allow the flavors to meld for about 5 to 10 minutes before digging in!

영양 정보

1회 제공량

칼로리

54 kcal

지방 전체

3 g

포화 지방

0.4 g

불포화 지방

2 g

트랜스 지방

콜레스테롤

나트륨

탄수화물 전체

7 g

식이섬유

1 g

총 당류

2 g

단백질

1 g