Description
This easy, Korean-inspired cucumber salad takes less than 10 minutes to make.
Ingredients
Scale
- 4 kirby cucumbers, peeled in strips and cut into thin rounds* (see note below)
- 1/2 cup kimchi, roughly chopped
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon seasoned rice vinegar*
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds (optional)
- Cilantro, for garnishing (optional)
Instructions
Combine all the ingredients in a large bowl. Toss to incorporate and adjust the seasonings, if needed. Serve immediately.*
Notes
- Don’t have kirbies? Sub with Persian cucumbers or 1 English cucumber.
- This vinegar has some salt and sugar added to it. If you want to sub with regular rice vinegar (or another mild vinegar like white wine or apple cider), compensate with a tiny splash (~1/2 teaspoon) of maple syrup/honey.
- If you don’t anticipate eating the whole salad the same day you make it (i.e. if you plan to have leftovers), I suggest salting the cucumbers before adding them to the salad. Otherwise, the salad will get watery as it sits in the fridge. See instructions above the recipe card.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 95
- Sodium: 575 mg
- Fat: 4.9 g
- Carbohydrates: 12.9 g
- Fiber: 1.8 g
- Protein: 2.9 g
