Umami
Umami

Gail’s Recipe Book

Korean cucumber salad recipe

4 servings

porsjoner

10 minutes

aktiv tid

40 minutes

total tid

Ingredienser

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)

Fremgangsmåte

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!

Næringsinnhold

Porsjonsstørrelse

-

Kalorier

57 kcal

Totalt fett

3 g

Mettet fett

0.4 g

Umettet fett

2 g

Transfett

-

Kolesterol

-

Natrium

600 mg

Totalt karbohydrater

8 g

Kostfiber

1 g

Totalt sukker

4 g

Protein

1 g

4 servings

porsjoner

10 minutes

aktiv tid

40 minutes

total tid
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