About this recipe

✨

Recipe highlight

Why you’ll love it

Ten minutes, zero cooking, and that bright addictive crunch that wakes up the whole meal.

Ingredients

• 🥒 500 g cucumbers, sliced (4 cups / 1.1 lb)
• 🧂 6 g fine sea salt (1 tsp / 0.21 oz)
• 🧄 6 g garlic, finely minced (2 cloves / 0.21 oz)
• 🧅 60 g scallions, thin sliced (½ cup / 2.1 oz)
• 🥣 30 ml soy sauce (2 tbsp / 1 fl oz) glutensoy
• 🍶 20 ml rice vinegar (4 tsp / 0.7 fl oz)
• 🍯 10 ml honey or sugar syrup (2 tsp / 0.34 fl oz)
• 🌶️ 3 g gochugaru (1½ tsp / 0.1 oz)
• 🌿 10 ml toasted sesame oil (2 tsp / 0.34 fl oz) sesame
• 🌱 10 g sesame seeds (1 tbsp / 0.35 oz) sesame
• 🍋 10 ml lemon juice, optional (2 tsp / 0.34 fl oz)

Preparation

• 1 Salt for crunch Toss cucumbers with salt and let sit 10 minutes, then drain and pat dry so the dressing stays bold. 🥒
• 2 Mix the dressing Whisk soy sauce, rice vinegar, honey, gochugaru, garlic, and sesame oil until smooth. 🥣
• 3 Toss and chill Combine cucumbers with scallions and dressing, toss 30 seconds, then chill 10 minutes for best flavor. ❄️
• 4 Finish Sprinkle sesame seeds and add optional lemon juice right before serving. ✨

Timing details

Nutrition

Estimated values per serving.

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