Korean Cucumber Salad | Recipe Cart
This Korean cucumber salad is a quick and easy recipe with both spicy and tangy notes, for a truly delicious culinary journey. Naturally gluten-free and vegan.
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Ingredients
- 2 Korean, Kirby or Persian cucumbers (thinly sliced)
- ½ teaspoon salt
- 2 garlic cloves (minced)
- 1 green onion, white and green parts (thinly sliced)
- 2 teaspoons gochugaru (Korean chili flakes)
- 2 teaspoons toasted sesame oil
- 1 ½ teaspoons brown rice syrup (or Korean rice syrup or any sugar/sweetener of choice)
- 1 teaspoon soy sauce (or coconut aminos)
- 1 teaspoon rice vinegar
- ½ teaspoon toasted sesame seeds
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