Ingredients and Weight:
- 2 English cucumbers (peeled and sliced into thin ribbons)
- 1/2 cup rice vinegar
- 1/4 cup granulated sugar
- 1/4 cup Korean chili powder (gochugaru)
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 cup green onions, chopped
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large bowl, combine the cucumber ribbons with the rice vinegar, sugar, chili powder, garlic, sesame oil, and salt. Toss to coat.
- Let the salad marinate for at least 1 hour, or refrigerate overnight.
- Just before serving, stir in the green onions.
Nutritional Information (per serving):
- Calories: 40
- Carbohydrates: 7 grams
- Protein: 1 gram
- Fat: 1 gram
- Sodium: 150 milligrams
Dish Characteristics:
- Refreshing
- Tangy
- Slightly spicy
- Pairs well with grilled meats or fish
User Comments:
- "This salad is so delicious and easy to make. It's the perfect side dish for any summer meal."
- "I love the sweet and spicy flavor of this salad. It's a great way to add a little bit of Asian flair to my plate."
- "This salad is so refreshing and healthy. I feel good about eating it, and it always tastes amazing."
Special Precautions and Tips:
- If you don't have Korean chili powder, you can substitute with 1 tablespoon of paprika and 1/2 teaspoon of cayenne pepper.
- To make the salad ahead of time, marinate the cucumbers for up to 3 days in the refrigerator. Just be sure to drain any excess liquid before serving.
- To make a vegan version of this salad, omit the fish sauce.
