Syd's Favorite Recipes

Korean Cucumber Salad

Name: Korean Cucumber Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
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

portionen

10 minutes

aktive zeit

30 minutes

gesamtzeit

Kochen beginnen

Zutaten

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

Anweisungen

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!

Nährwertangaben

Portionsgröße

Kalorien

54 kcal

Gesamtfett

3 g

Gesättigtes Fett

0.4 g

Ungesättigtes Fett

2 g

Transfett

Cholesterin

Natrium

Gesamtkohlenhydrate

7 g

Ballaststoffe

1 g

Zucker insgesamt

2 g

Eiweiß

1 g