Refreshing Korean Cucumber Salad Recipe - Allrecipes.com
Refreshing Korean Cucumber Salad Recipe
  • READY IN 55 mins

Refreshing Korean Cucumber Salad

Recipe by  

"A standard, refreshing Korean side dish. Serve chilled."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • READY IN

    55 mins

Directions

  1. Place sliced cucumbers in a large bowl and sprinkle evenly with sea salt; allow liquid to drain from cucumbers, about 15 minutes. Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
  2. Mix rice vinegar, rice wine, sesame oil, honey, lemon juice, green onion, sesame seeds, walnuts, garlic, Korean red pepper powder, and ground black pepper in a bowl; add cucumbers and toss. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.
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Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of sodium from the salt. The actual amount of the salt consumed will vary.
  • Cook's Note:
  • Red pepper flakes can be substituted for the Korean red pepper powder.
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Reviews More Reviews

Jul 17, 2014

This was an awesome dish. I used the same spice mixture (1/2 tsp Korean red pepper powder) as my homemade kimchi spice mixture and it was great!

 
Jul 13, 2014

I love this recipe but like the tartness n more than the sweet so I add 1/4 c water and sugar and 1/2 c vinegar which makes it perfect for me!

 
Aug 10, 2014

It didn't say to rinse the salt off the cucumbers. I didn't and I think it turned out very salty. I followed the directions to a tee except for that step. I believe it would have been much better had I rinsed the cucumbers before pressing them in paper towels. Will try again. I toasted the sesame seeds for 1-1/2 minutes on high in the microwave, flipping them every 15 seconds. Worked great!

 

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Nutrition

  • Calories
  • 117 kcal
  • 6%
  • Carbohydrates
  • 15.8 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 1332 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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