Ingredients
Vegetables
- 1 pound Persian cucumbers (Japanese cucumbers, English cucumbers, or Kirby cucumbers can also be used)
- 2 scallions (green onions), thinly sliced
- 1 small garlic clove, minced
Seasonings and Condiments
- 1 teaspoon Diamond Crystal kosher salt
- 2 tablespoons coconut aminos
- 2 teaspoons rice vinegar
- 2 teaspoons gochugaru (Korean red pepper flakes)
- 2 teaspoons toasted sesame oil
- 2 teaspoons toasted sesame seeds
Instructions
- Slice Cucumbers and Salt: Cut the cucumbers crosswise into thin ¼-inch slices. Toss the sliced cucumbers with Diamond Crystal kosher salt to draw out excess moisture and enhance flavor.
- Drain Cucumbers: Transfer the salted cucumber slices into a fine-mesh strainer or colander set inside a medium bowl. Refrigerate for at least 20 minutes up to 4 hours to allow them to drain thoroughly.
- Prepare Dressing and Mix: Blot the excess moisture from the cucumbers using a clean paper towel. In a large mixing bowl, combine the cucumbers with sliced scallions, minced garlic, coconut aminos, rice vinegar, gochugaru, toasted sesame oil, and toasted sesame seeds.
- Season and Rest: Mix all ingredients well. Taste and adjust seasoning if needed. Let the salad rest for 5 to 10 minutes to allow the flavors to meld before serving.
Notes
- Using Persian cucumbers or thin-skinned cucumbers works best for this salad.
- Adjust the amount of gochugaru to control the heat level according to your preference.
- The salad can be refrigerated in an airtight container and tastes even better after a few hours.
- Toasting the sesame seeds enhances their nutty flavor, but you can use pre-toasted seeds to save time.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
- Diet: Gluten Free
