10-Minute Korean Cucumber Salad: A Refreshing Delight

Recipe Details

Prep Time:

10 mins

Additional Time:

45 mins

Total Time:

55 mins

Servings:

Ingredients

3poundsseedless cucumber, sliced paper-thin
1 ½tablespoonssea salt
1green onion, sliced
1clovegarlic, minced
½cuprice vinegar
2tablespoonssesame oil
2tablespoonshoney
2tablespoonsfreshly squeezed lemon juice
1tablespoonrice wine
1tablespoontoasted sesame seeds
1 ½teaspoonsgochugaru (Korean red pepper flakes)
freshly ground black pepper to taste

Cooking Directions

Place sliced cucumbers in a large bowl and sprinkle evenly with salt; allow liquid to drain from cucumbers for about 15 minutes.
Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
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.
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.

Editor’s Note:

The nutrition data for this recipe includes the full amount of sodium from the salt. The actual amount of salt consumed will vary.

Nutrition Facts

Full Nutrition Label
Servings Per Recipe6
Calories117
% Daily Value *
Total Fat 6g	8%
Saturated Fat 1g	5%
Sodium 1332mg	58%
Total Carbohydrate 16g	6%
Dietary Fiber 2g	6%
Total Sugars 10g
Protein 2g	4%
Vitamin C 10mg	11%
Calcium 58mg	4%
Iron 17mg	93%
Potassium 389mg	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.