Cucumber Kimchi

Name: Cucumber Kimchi
Cuisine: Korean, Asian
Ingredients: 8 Persian cucumbers; 1/2 white onion; 1/2 carrot, julienned; 1 tbsp garlic; 3 green onions; 1/2 tsp salt; 3 tbsp soy sauce; 1 tbsp fish sauce; 3 tbsp gochugaru; 3 tbsp rice wine vinegar; 2 tbsp sugar; 1 tbsp sesame oil; 1 tbsp sesame seeds

2 steps

Easy cucumber kimchi salad recipe! This is a perfect side dish and it’s so refreshing. Super easy to make and lasts up to a week in the fridge.

Updated at: Thu, 17 Aug 2023 04:52:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories470.7 kcal (24%)

Total Fat21 g (30%)

Carbs65.9 g (25%)

Sugars40.4 g (45%)

Protein14.5 g (29%)

Sodium5396.1 mg (270%)

Fiber9.8 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

8persian cucumbers

0.5white onion

0.5carrot

julienned

1 Tbspgarlic

3green onions

½ tspsalt

3 Tbspsoy sauce

1 Tbspfish sauce

3 Tbspgochugaru

3 Tbsprice wine vinegar

2 Tbspsugar

1 Tbspsesame oil

1 Tbspsesame seeds

Instructions

Step 1

Cut the cucumbers into half inch slices then add salt to the cucumbers and let it sit for about 20 minutes then drain out the excess liquid. Thinly slice onions and carrots. Cut green onion into 1 inch pieces.

Step 2

Add the vegetables to the cucumber then add minced garlic, soy sauce, fish sauce, gochugaru, rice wine vinegar, sugar, sesame oil and sesame seeds. Mix together and refrigerate for a couple hours before serving.

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