Korean Cucumber Salad (Whole30, Paleo, Gluten Free, Keto)
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 pound Persian cucumbers, Japanese cucumbers, English cucumbers, or Kirby cucumbers
- 1 teaspoon Diamond Crystal kosher salt
- 2 scallions (green onions), thinly sliced
- 1 small garlic clove, minced
- 2 tablespoons coconut aminos
- 2 teaspoons rice vinegar
- 2 teaspoons gochugaru (Korean red pepper flakes)
- 2 teaspoons toasted sesame oil
- 2 teaspoons toasted sesame seeds
Method
- Cut the cucumbers crosswise into thin ΒΌ-inch slices. Toss the sliced cucumbers with Diamond Crystal kosher salt.
- Transfer the salted cucumber slices to a fine-mesh strainer or a colander fitted inside a medium bowl. Place the strainer and bowl with the salted cucumber in the refrigerator for at least 20 minutes and up to 4 hours while you prepare the other ingredients.
- Blot the excess moisture from the drained cucumbers with a clean paper towel and toss them in a large mixing bowl with the scallions, garlic, coconut aminos, rice vinegar, gochugaru, sesame oil, and sesame seeds.
- Mix wellβand if needed, adjust the seasoning to taste. Allow the flavors to meld for about 5 to 10 minutes before digging in!