Low Sugar Classic Kimchi Cucumber Salad

Total time25 min

Prep time15 min

Cook time0 min

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Ingredients

4 servings

1 ½ lb persian or english cucumbers (about 4–5 persian or 1 large english)
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
See all
1 tsp kosher salt
2 scallions, thinly sliced

For the dressing

2 tbsp gochugaru (korean red pepper flakes)
1 tbsp rice vinegar
1 tbsp fish sauce
1 tsp soy sauce
1 tsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp toasted sesame oil

For serving

1 tsp toasted sesame seeds (optional)

Instructions

1
Toss the sliced cucumbers with the kosher salt in a colander set over the sink. Let stand for 10 minutes, then squeeze the cucumbers firmly with your hands to expel as much liquid as possible. Transfer to a large mixing bowl.
2
In a small bowl, whisk together the gochugaru, rice vinegar, fish sauce, soy sauce, sugar, garlic, ginger, and sesame oil until the sugar dissolves and the mixture is uniform.

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