Korean Cucumber Salad

Ingredients

cucumberhalved lengthwise, sliced into half-moons

2 1/4 lb

salt

to taste

garlicminced

5 cloves

gochugaru

1 1/2 tbsp

sesame oil

1 1/2 tbsp

rice vinegar

1 1/2 tbsp

soy sauce

Soy-freecoconut aminosreduce sugar to ¼ tsp since aminos are sweeter

1 1/2 tbsp1 1/2 tbsp

sugar

3/4 tsp

sesame seedstoasted

1 1/2 tbsp

scallionsliced

2 stalk

Method

1. 01Toss cucumber with salt, let sit 5 min, then squeeze out excess liquid.
2. 02Whisk garlic, gochugaru, sesame oil, rice vinegar, soy sauce, and sugar.
3. 03Toss cucumber with dressing, top with sesame seeds and scallion.
4. 04Chill until ready to serve.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Gluten-free
• Dairy-free
• Egg-free
• Nut-free