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

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

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

Directions

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!

Nutrition

• Calories: 54 kcal
• Total Fat: 3 g
• Saturated Fat: 0.4 g
• Unsaturated Fat: 2 g
• Total Carbohydrate: 7 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 1 g