Eosinophilic Esophagitis Friendly Korean Spicy Cucumber Salad
Total time25 min
Prep time15 min
Cook time0 min
4.6(30)
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Learn more →Ingredients
4 servings
- 1 lb persian or english cucumbers (about 3–4 persian or 1 large english)
- 1 tsp kosher salt
For the dressing
- 1 tbsp gochugaru (korean red pepper flakes)
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tsp toasted sesame oil
- 1 tsp granulated sugar
- 2 cloves garlic, minced
- 3 scallions, thinly sliced
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 them stand for 10 minutes, then squeeze out as much liquid as possible with your hands and transfer to a large mixing bowl.
- 2
In the same large bowl, whisk together the gochugaru, rice vinegar, soy sauce, toasted sesame oil, sugar, garlic, and scallions until the sugar dissolves.
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