Korean Cucumber Salad
Korean Cucumber Salad
I seriously thought I already had a cucumber salad on this blog, but I’m mistaken.
There is Radish!
And Lentil!
Even Broccoli…
Now, Cucumber has its day.
Cucumbers are so wonderful – high in water (hydrating), crunchy, low calorie and energetic cooling. They are best for the body in warmer weather when digestive fire is high.
I found a 5lb bag of Persian Cucumbers at my Asian market for $5, so this recipe has been on repeat.
It’s very easy to remember as nearly all the sauce ingredients are 1 TBSP, the vinegar is 2 TBSP.
Unlike some other cucumber recipes, I don’t bother salting the cucumbers first; they are plenty crunchy.
This salad is the perfect refreshing, spicy, cronnnchy side to rice, meat or tofu.
Korean Cucumber Salad (Serves 4)
6-8 Persian cucumbers, cut 1/4”
1/4 red onion, thinly sliced
3 garlic cloves, crushed
1 TBSP: sesame oil, sugar, soy sauce, Korean red pepper (gochugaru), black sesame seed
2 TBSP rice vinegar
In a small cup or mug, mix garlic, sesame oil, rice vinegar, soy sauce, Korean red pepper and sugar.
Pour over cucumber and onions. Incorporate.
Sprinkle with black sesame seeds.
Enjoy – it is seriously SO good!!!
Catherine & Satya
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Catherine Tingey
Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher. She has been practicing yoga for 33 years and teaching privately for 13 years.
About the Author
Catherine Tingey+ Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher. She has been practicing yoga for 33 years and teaching privately for 13 years.
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