Korean BBQ Cucumber Salad

Korean BBQ Cucumber Salad is a refreshing and crunchy side dish that perfectly complements grilled meats with its tangy and slightly spicy flavor. This keto-friendly salad is low in carbs and packed with nutrients, making it a delightful addition to any meal.

Ingredients

• Cucumber - 2 medium-sized
• Salt - 1 teaspoon
• Rice vinegar - 2 tablespoons
• Sesame oil - 1 tablespoon
• Soy sauce (or tamari for gluten-free) - 1 tablespoon
• Gochugaru (Korean red pepper flakes) - 1 teaspoon
• Garlic - 1 clove, minced
• Green onion - 2 stalks, finely chopped
• Sesame seeds - 1 tablespoon

Steps

1. Wash the cucumbers and slice them thinly into rounds.
2. Place the cucumber slices in a bowl and sprinkle with salt. Let them sit for about 10 minutes to draw out excess moisture.
3. In a separate bowl, whisk together the rice vinegar, sesame oil, soy sauce, gochugaru, and minced garlic to create the dressing.
4. After 10 minutes, rinse the cucumber slices under cold water and gently pat them dry with a paper towel.
5. Pour the dressing over the cucumbers and toss to coat evenly.
6. Add the chopped green onions and sesame seeds, and mix well.
7. Serve immediately or let it chill in the refrigerator for 15 minutes for a more refreshing taste.

Nutrition

• Calories: 80
• Protein: 2 g
• Carbs: 6 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 550 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.5 L

Health Benefits

• Low in calories and high in water content, helping with hydration.
• Rich in antioxidants and vitamins, promoting overall health.

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