This Korean cucumber salad with garlic and spicy Korean red pepper flakes is served chilled for a delicious side dish.
Ingredients
- 3 pounds seedless cucumber, sliced paper-thin
- 1 ½ tablespoons sea salt
- 1 green onion, sliced
- 1 clove garlic, minced
- ½ cup rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon rice wine
- 1 tablespoon toasted sesame seeds
- 1 ½ teaspoons gochugaru (Korean red pepper flakes)
- freshly ground black pepper to taste
Directions
Step 1
Place sliced cucumbers in a large bowl and sprinkle evenly with salt; allow liquid to drain from cucumbers for about 15 minutes.
Step 2
Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
Step 3
Place green onion and garlic in a salad bowl; add rice vinegar, sesame oil, honey, lemon juice, rice wine, toasted sesame seeds, Korean red pepper flakes, and ground black pepper. Add cucumbers and toss to coat.
Step 4
Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.
Tips
Red pepper flakes can be substituted for Korean gochugaru.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 117 | |
% Daily Value * | |
Total Fat6g | 8% |
Saturated Fat1g | 5% |
Sodium1332mg | 58% |
Total Carbohydrate16g | 6% |
Dietary Fiber2g | 6% |
Total Sugars10g | |
Protein2g | |
Vitamin C10mg | 49% |
Calcium58mg | 4% |
Iron17mg | 93% |
Potassium389mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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