My favorite way to eat an entire cucumber

Ingredients

• 2 medium Cucumber (sliced into half‑moons or rounds)
• 1 tsp Salt (helps draw out excess water)
• 1 tbsp Gochugaru (Korean chili powder, found in Asian markets)
• 2 tbsp Rice Vinegar (mild acidity)
• 1 tsp Granulated Sugar (balances acidity)
• 1 tsp Sesame Oil (toasted flavor)
• 1 clove Garlic (minced)
• 1 tsp Sesame Seeds (toasted optional)
• 1 stalk Green Onion (thinly sliced for garnish)

Instructions

1. Slice the cucumbers

   Wash the cucumbers, trim the ends, and slice them into half‑moon pieces about ¼‑inch thick.

   Time: PT5M

2. Salt the cucumbers

   Place the sliced cucumbers in a bowl, sprinkle 1 tsp salt over them, and toss to coat evenly. Let sit for 10‑15 minutes to draw out excess water.

   Time: PT12M

3. Drain and pat dry

   Transfer the salted cucumbers to a colander, discard the released liquid, and gently pat the pieces dry with a paper towel.

   Time: PT2M

4. Make the dressing

   In a separate mixing bowl combine 1 tbsp gochugaru, 2 tbsp rice vinegar, 1 tsp sugar, 1 tsp sesame oil, and the minced garlic. Stir until the sugar dissolves.

   Time: PT3M

5. Combine cucumbers with dressing

   Add the drained cucumbers to the dressing bowl and toss until all pieces are evenly coated.

   Time: PT2M

6. Add garnish

   Sprinkle 1 tsp toasted sesame seeds and the sliced green onion over the salad, give a final quick toss.

   Time: PT1M

7. Chill and serve

   Transfer the salad to an airtight container, refrigerate for at least 10 minutes to let flavors meld, then serve cold.

   Time: PT0M

Nutrition Facts

Calories

35

Protein

1 g

Carbohydrates

5 g

Fat

2 g

Fiber

1 g