Korean Cucumber Salad

Name: Korean Cucumber Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Korean, Asian
Ingredients: 1 teaspoons crushed red pepper; 1 teaspoons dark sesame oil; 828 milliliters (1/16-inch-thick) slices English cucumber (about 1 large); 2 Tbsps minced green onions; 2 teaspoons kosher salt; 1 Tbsp rice vinegar; 1 teaspoon sugar

The recipe Korean Cucumber Salad is ready in approximately 45 minutes and is definitely an outstanding gluten free and vegan option for lovers of Korean food. One serving contains 12 calories, 0g of protein, and 0g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have sugar, kosher salt, cucumber, and a few other ingredients on hand, you can make it. It works well as a side dish.

Instructions

Combine cucumber and salt, tossing well.

Ingredients you will need

Cucumber

Salt

Let stand at room temperature 20 minutes.

Drain and squeeze dry.

Combine cucumber, onions, rice vinegar, sugar, crushed red pepper, and sesame oil.

Ingredients you will need

Red Pepper Flakes

Rice Vinegar

Sesame Oil

Cucumber

Onion

Sugar

Serve chilled or at room temperature.

Ingredients

Servings:

1teaspoons

crushed red pepper 1teaspoons

dark sesame oil 828milliliters

(1/16-inch-thick) slices English cucumber (about 1 large)2Tbsps

minced green onions 2teaspoons

kosher salt 1Tbsp

rice vinegar 1teaspoon

sugar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Mulderbosch Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.