Eggless Classic Kimchi Cucumber Salad
Total time25 min
Prep time15 min
Cook time0 min
5.0(6)
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Learn more āIngredients
4 servings
- 1 Ā½ lb persian or english cucumbers (about 4ā5 persian or 1 large english)
- 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
- 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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