Korean cucumber salad recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

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)

Directions

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

• Calories: 57 kcal
• Total Fat: 3 g
• Saturated Fat: 0.4 g
• Unsaturated Fat: 2 g
• Sodium: 600 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 1 g