Prep Time:
10 mins
Additional Time:
45 mins
Total Time:
55 mins
Servings:
6
Ingredients
Directions
Place sliced cucumbers in a large bowl and sprinkle evenly with salt; allow liquid to drain from cucumbers for about 15 minutes.
Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
Place green onion and garlic in a salad bowl; add rice vinegar, sesame oil, honey, lemon juice, rice wine, toasted sesame seeds, Korean red pepper flakes, and ground black pepper. Add cucumbers and toss to coat.
Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.
Recipe Tip
Red pepper flakes can be substituted for Korean gochugaru.
The nutrition data for this recipe includes the full amount of sodium from the salt. The actual amount of salt consumed will vary.
Nutrition Facts (per serving)
| 117 | Calories |
| 6g | Fat |
| 16g | Carbs |
| 2g | Protein |
