Recipe: Korean Cucumber Salad

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 clove garlic, 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

Cut the cucumbers into thin ¼-inch slices.
Toss the cucumber slices with kosher salt.
Transfer the salted cucumbers to a strainer or colander over a bowl and refrigerate for at least 20 minutes to 4 hours.
Blot excess moisture from the cucumbers and place them in a mixing bowl.
Add green onions, garlic, coconut aminos, rice vinegar, gochugaru, sesame oil, and sesame seeds to the bowl.
Mix well and adjust seasoning to taste.
Let the salad sit for 5 to 10 minutes before serving.

Servings

Calories

Total fat

Total carbohydrates

Total protein

Sodium

20mg

Cholesterol

0mg