Ingredients

The following ingredients have 4 Servings
  • 1 lb cucumbers (Kirby or pickling (about 2-3))
  • 1 tsp sea salt
  • 1 garlic clove (minced)
  • 1 green onion (sliced)
  • 2 tsp gochugaru (Korean chili flakes)
  • 2 tsp rice vinegar (or apple cider vinegar)
  • 2 tsp coconut aminos
  • 1 tsp sesame seeds
  • OPTIONAL: 1/2 tsp coconut sugar (omit for Whole30)

Instruction

  • Slice the cucumbers so they are about 1/8 inch thick. I like to use a mandolin slicer for consistency. Place the slices in a bowl.
  • Add salt to the cucumber slices, then toss to coat. Let this sit for 20 minutes so the cucumbers can sweat.
  • Drain any liquid released by tilting the bowl over the sink. Don't squeeze the cucumbers.
  • Add garlic, green onion, gochugaru, rice vinegar, coconut aminos, and sesame seeds, then toss well to combine.
  • Taste to adjust seasoning: add more gochugaru for spice, vinegar for tanginess, and/or coconut sugar for a bit of sweetness.
  • Serve immediately, or chill until ready to serve.