Korean Cucumber Salad

• servings: 6 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

5 mini cucumbers (or 2-3 regular sizes)

3 tsp salt

1 ½ tsp soy sauce

1 tsp minced garlic

3 tsp rice vinegar

3 tsp chili oil

3 tsp sugar

1 tsp sesame oil

2 tsp sesame seeds (optional)

3 tbsp green onions (diced, optional)

Directions

In a small bowl, mix the minced garlic, sugar, sesame seeds and green onion. Add rice vinegar and all of the oil. Mix together to coat.

To make funny spirals use a spiralizer, or just use a sharp knife and slice thin. Salt cucumbers and leave for 8-12 minutes to sit.

Then rinse them with water. Lay on paper towels to absorb a bit of the excess water. Put into a bowl. Pour rice vinegar marinade over cucumbers and toss to coat. Serve with sesame seeds and green onions on top.

Nutrition

• Serving Size: 1 oz
• Calories: 67 kcal
• Total Fat: 3 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3 g
• Sodium: 1252 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 2 g