Description
A refreshing and crisp cucumber salad with Korean flavors.
Ingredients
- 2 medium cucumbers, thinly sliced
- 1 tbsp salt
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp toasted sesame oil
- 1 tsp gochugaru (Korean red pepper flakes)
- 1 clove garlic, minced
- 1 tsp sesame seeds
Instructions
- Place the sliced cucumbers in a bowl and sprinkle with salt. Let sit for 10 minutes.
- Rinse the cucumbers under cold water and pat dry.
- In a small bowl, mix rice vinegar, honey, sesame oil, gochugaru, and garlic.
- Toss the cucumbers with the dressing and sprinkle sesame seeds on top.
- Serve chilled.
Notes
- Use Persian or English cucumbers for best texture.
- Adjust gochugaru for desired spice level.
- Store leftovers in the fridge for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Korean