Korean Style Cucumber Salad

4
Servings
10m
Prep Time
0m
Cook Time
10m
Ready In


"This is a simple little banchan that's quick to prepare. You can adjust the chili flakes to your taste - making it more or less spicy. I like this served over hot steamed rice with seasoned bean sprouts, or as an accompaniment to Korean BBQ meats."

Original recipe yields 4 servings
OK
  • FOR SEASONING

Nutritional

  • Serving Size: 1 (98.5 g)
  • Calories 94.1
  • Total Fat - 0.7 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 164 mg
  • Total Carbohydrate - 19 g
  • Dietary Fiber - 1.5 g
  • Sugars - 2.5 g
  • Protein - 3.5 g
  • Calcium - 22 mg
  • Iron - 1.4 mg
  • Vitamin C - 2.6 mg
  • Thiamin - 0.2 mg

Step 1

Scrub the cucumber thoroughly in running water. Discard both ends of the cucumber. Thinly slice the cucumber and put into a mixing bowl. Peel and thinly slice the red onion in the same manner.

NOTE: I use a mandoline to slice the cucumber almost paper thin. I use the same mandoline to slice the red onion, as well.


Step 2

In a small bowl, combine the seasoning ingredients. Pour the seasoning over the cucumbers and onions, and mix lightly but thoroughly with your hand. The chili flakes stain, so you may want to wear a glove while mixing. Serve immediately.

Tips & Variations


No special items needed.

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