Healthy Cucumber Kimchi Salad
Healthy Cucumber Kimchi Salad recipe. A traditional Korean fermented vegetable side dish and is always served with meals as a side dish.
- Prep Time: 25 min chill 2 hrs.
- Total Time: 2 hrs 25 min.
- Category: Salad, Meals, supper or lunch, dinner, side dish
- Method: Stove top No Bake
Ingredients
- 2 large cucumbers (1 lb.)
- 5–6 scallions
- 1/3 cup thinly sliced red onions
- 1 1/2 tbsp. sesame oil
- 1 1/2 tbsp. soy sauce
- 1 tbsp. pickled ginger
- 2 tsp. gochugaru
- 1 tsp. coriander
- 1/4 chili
- salt, pepper.
Instructions
1. Rinse the cucumbers in cold water and drain. Cut off the ends. Slice cucumbers into 1/4-inch thick half rings. Place cucumbers in a colander and salt (1 Tbsp.). Let them stand for 20 minutes. Rinse the cucumbers and blot them in a towel. Place the cucumbers in a mixing bowl.
2. Place the ginger, coriander and gochugaru in a bowl to make the dressing.
3. Add the sesame oil and soy sauce. Stir to combine all ingredients.
4. Add thinly sliced chili and red onion to the cucumbers. Add the spicy flavored dressing and mix the salad. Leave it in the refrigerator for 2 hours to allow the flavors to blend. Before serving, sprinkle with scallions cut into strips. Serve with a slice of lemon or lime.
This quick kimchi does not keep for long. It is better to make it in small portions. cucumbers lose their crunchiness and appetizing appearance when stored.
Notes
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Variations.2 garlic cloves will spice up your dish.
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If you sprinkle the salad with grated lemon or lime zest, splash with lemon juice, the flavor will become richer and more exotic.
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For those who like contrasts and unusual flavors, you can add 1 tsp. honey to the dressing.
Find it online: https://www.fillmyrecipebook.com/10-cucumber-recipes/