Korean-style Cucumber Salad

Korean-style Cucumber Salad is a refreshing vegan appetizer that combines crisp cucumbers with a savory, tangy dressing. This dish is easy to prepare and offers a delightful balance of flavors and textures, perfect for any meal.

Ingredients

• Cucumbers - 2 medium
• Salt - 1 teaspoon
• Rice vinegar - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Sugar - 1 teaspoon
• Garlic - 1 clove, minced
• Green onion - 1 stalk, chopped
• Sesame seeds - 1 teaspoon

Steps

1. Wash the cucumbers thoroughly and slice them thinly, either into rounds or half-moons.
2. In a bowl, sprinkle the sliced cucumbers with salt and let them sit for about 10 minutes to draw out excess moisture.
3. In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, and minced garlic until the sugar dissolves.
4. After 10 minutes, rinse the cucumbers under cold water and drain well. Pat them dry with a clean kitchen towel.
5. Add the cucumbers to the bowl with the dressing and toss until well coated.
6. Garnish the salad with chopped green onion and sesame seeds before serving.

Nutrition

• Calories: 70
• Protein: 2 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.25 L

Health Benefits

• Low in calories, aiding in weight management.
• Rich in vitamins and minerals, promoting overall health.

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