Korean Cucumber Salad

This Asian-inspired cucumber salad is an easy way to use up fresh cucumbers, and makes a delightful summertime side.

Yield: 8 servings (serving size: about 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 12
  • Calories from fat: 30%
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.3g
  • Carbohydrate: 2g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 119mg
  • Calcium: 7mg

Ingredients

  • 3 1/2 cups (1/16-inch-thick) slices English cucumber (about 1 large)
  • 2 teaspoons kosher salt
  • 2 tablespoons minced green onions
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon dark sesame oil

Preparation

  1. Combine cucumber and salt, tossing well. Let stand at room temperature 20 minutes. Drain and squeeze dry.
  2. Combine cucumber, onions, rice vinegar, sugar, crushed red pepper, and sesame oil. Serve chilled or at room temperature.
Note:

Use a mandoline or food processor to slice the cucumber uniformly thin. Salting the cucumber causes it to wilt and draws out excess moisture. It also gives the dish a pickled quality similar to kimchi, Korea's spicy and pungent fermented cabbage condiment.

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