Korean Style Cucumber Salad
Created by JostLori on September 3, 2016
- Servings: 4
- Prep Time: 10m
- Cook Time: 0m
- Recipe #24837
Ingredients
- 1 (8 ounce) English cucumber (very thinly sliced, see note)
- 1/4 cup red onion (very thinly sliced - see note)
- FOR SEASONING
- 2 teaspoon chili powder (Korean gochugaru, to taste)
- 2 teaspoon seasoned rice wine vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon fresh garlic, minced
- 1 teasoon sesame seeds (toasted)
How to Make
-
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.
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NOTE: I use a mandoline to slice the cucumber almost paper thin. I use the same mandoline to slice the red onion, as well.
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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.
Nutritional Facts
- 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