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

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 30 minutes

Składniki

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

Wskazówki

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!

Wartości Odżywcze

• Kalorie: 54 kcal
• Tłuszcz Całkowity: 3 g
• Tłuszcz Nasycony: 0.4 g
• Tłuszcz Nienasycony: 2 g
• Węglowodany Całkowite: 7 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 2 g
• Białko: 1 g