Refreshing Korean Cucumber Salad

Refreshing Korean Cucumber Salad

4
Oriana 2

"A standard, refreshing Korean side dish. Serve chilled."

Ingredients

55 m servings 117 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 117 kcal
  • 6%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1332 mg
  • 53%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Place sliced cucumbers in a large bowl and sprinkle evenly with sea salt; allow liquid to drain from cucumbers, about 15 minutes. Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
  2. Mix rice vinegar, rice wine, sesame oil, honey, lemon juice, green onion, sesame seeds, walnuts, garlic, Korean red pepper powder, and ground black pepper in a bowl; add cucumbers and toss. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of sodium from the salt. The actual amount of the salt consumed will vary.
  • Cook's Note:
  • Red pepper flakes can be substituted for the Korean red pepper powder.
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Reviews

4
  1. 9 Ratings

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This was an awesome dish. I used the same spice mixture (1/2 tsp Korean red pepper powder) as my homemade kimchi spice mixture and it was great!

I love this recipe but like the tartness n more than the sweet so I add 1/4 c water and sugar and 1/2 c vinegar which makes it perfect for me!

It didn't say to rinse the salt off the cucumbers. I didn't and I think it turned out very salty. I followed the directions to a tee except for that step. I believe it would have been much bette...

This is a delicious recipe that is easy to put together. Like some other reviewers I thought that it would be to salty as set out. I rinsed the cuke slices in fresh water to get out some of t...