Korean · Lunch
Spicy Cucumber Salad (Dairy-Free)
Korean-style smacked cucumber salad tossed in a dairy-free dressing of gochugaru, garlic, scallion, sesame oil and rice vinegar. Salted cucumbers are pressed to shed excess water, then coated for a crisp, cooling, spicy-tangy bite. Served chilled as a quick side or light starter.
$2
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
78Calories
2.3gProtein
3.4gFat
11.4gCarbs
6.2gSugar
3.1gFiber
1058mgSodium
0mgChol
0.5gSat Fat
320mgPotassium
60mgCalcium
1.4mgIron
0mcgVitamin B12
10.5mgVitamin C
vegetarian
vegan
gluten-free
low-carb
low-calorie
dairy-free
Instructions
1
Prep
Thinly slice the cucumber into rounds and place in a small bowl with salt. Let sit at room temperature for 15 minutes until the cucumber releases excess water.
2
Drain
Tip the salted cucumber into a fine sieve and press gently with the back of a spoon to squeeze out the released liquid, keeping it crisp.
3
Build
Mince the garlic and thinly slice the scallion. Whisk together the gochugaru, garlic, scallion, sesame oil, rice vinegar and sugar into a thick red paste.
4
Toss
Add the drained cucumber to the dressing and toss until every slice is evenly coated and glossy red.
5
Plate
Transfer the salad to a serving plate and scatter the sesame seeds over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about 1 medium cucumber
- 1/2 tsp1/2 tsp salt, for salting
- 2 tbsp2 tbsp gochugaru
- 2 clove2 clove garlic
- 22 scallion
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sugar
- 1 tsp1 tsp sesame seeds
