Korean Cucumber Salad (Whole30, Paleo, Gluten Free, Keto)
This crunchy, spicy, refreshing Korean cucumber salad is the perfect make-ahead salad. Not only is it packed with umami, it’s also gluten free, paleo, keto, and Whole30!
Servings: 4
Ingredients
- 1 pound Persian cucumbers, Japanese cucumbers, English cucumbers, or Kirby cucumbers
- 1 teaspoon Diamond Crystal kosher salt
- 2 scallions (green onions), thinly sliced
- 1 small garlic clove, minced
- 2 tablespoons coconut aminos
- 2 teaspoons rice vinegar
- 2 teaspoons gochugaru (Korean red pepper flakes)
- 2 teaspoons toasted sesame oil
- 2 teaspoons toasted sesame seeds
Instructions
- Cut the cucumbers crosswise into thin ¼-inch slices. Toss the sliced cucumbers with Diamond Crystal kosher salt.
- Transfer the salted cucumber slices to a fine-mesh strainer or a colander fitted inside a medium bowl. Place the strainer and bowl with the salted cucumber in the refrigerator for at least 20 minutes and up to 4 hours while you prepare the other ingredients.
- Blot the excess moisture from the drained cucumbers with a clean paper towel and toss them in a large mixing bowl with the scallions, garlic, coconut aminos, rice vinegar, gochugaru, sesame oil, and sesame seeds.
- Mix well—and if needed, adjust the seasoning to taste. Allow the flavors to meld for about 5 to 10 minutes before digging in!
Video
Notes
- You can store the leftovers in a sealed container in the fridge for up to four days. However, the cucumbers will continue to release some liquid so make sure to drain them before serving.
- This Korean cucumber salad pairs well with any meat dish! Some of my faves include: Galbi (BBQ Korean Short Ribs), Slow Cooker Korean Short Ribs, Kalua Pig, My Sister’s Phenomenal Green Chicken, Cracklin’ Chicken, and Bangin’ Baby Back Ribs.
Nutrition
Calories: 54kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Fiber: 1g | Sugar: 2g