Cucumber Salad

Korean Cucumber Salad is a refreshing and tangy dish that perfectly balances the crispness of cucumbers with a spicy-sour dressing. This salad is not only vibrant but also packed with flavors that awaken your palate.

Ingredients

• Korean cucumbers - 300 grams
• Salt - 1 teaspoon
• Garlic - 1 clove, minced
• Red chili flakes - 1 teaspoon
• Sugar - 1 teaspoon
• Rice vinegar - 2 tablespoons
• Sesame oil - 1 tablespoon
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon, toasted

Steps

1. Wash the Korean cucumbers thoroughly and slice them into thin rounds.
2. Place the sliced cucumbers in a bowl and sprinkle with salt. Let them sit for about 10 minutes to draw out excess water.
3. In a separate bowl, combine minced garlic, red chili flakes, sugar, rice vinegar, and sesame oil. Mix well to create the dressing.
4. After 10 minutes, rinse the cucumbers under cold water to remove excess salt and pat them dry with a paper towel.
5. Add the cucumbers to the dressing and mix well, ensuring all the slices are coated.
6. Stir in the chopped green onions and sprinkle with toasted sesame seeds before serving.

Nutrition

• Calories: 60
• Protein: 2 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.5 L

Health Benefits

• Rich in hydration due to high water content in cucumbers.
• Contains antioxidants and anti-inflammatory properties from sesame oil and garlic.

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