Eosinophilic Esophagitis Friendly Classic Kimchi Cucumber Salad

Total time25 min

Prep time15 min

Cook time0 min

Eosinophilic Esophagitis Friendly Classic Kimchi Cucumber Salad

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 ½ lb persian or english cucumbers (about 4–5 persian or 1 large english)
1 tsp kosher salt
2 scallions, thinly sliced

For the dressing

2 tbsp gochugaru (korean red pepper flakes)
Frontier Co-Op Gochugaru
See all
1 tbsp rice vinegar
1 tbsp fish sauce
1 tsp soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!