Name: Quick Cucumber Kimchi
Prep time: 20 min
Total time: 20 min
Ingredients: 4 cups cucumbers, sliced or cubed; 1 cup carrots, shredded (or thinly sliced); ½ cup white onion, sliced; ¼ cup green onions, sliced; 2 tsp kosher or coarse salt; 2 Tbsp gochugaru (Korean red pepper coarse flakes); 2 Tbsp granulated sugar; 2 Tbsp unseasoned rice vinegar; 1 Tbsp sesame oil; ½ Tbsp minced garlic

Ingredients

Units Scale

Salad:

4 cups cucumbers, sliced or cubed
1 cup carrots, shredded (or thinly sliced)
1/2 cup white onion, sliced
1/4 cup green onions, sliced
2 tsp kosher or coarse salt

Sauce:

2 Tbsp gochugaru (Korean red pepper coarse flakes)
2 Tbsp granulated sugar
2 Tbsp unseasoned rice vinegar
1 Tbsp sesame oil
1/2 Tbsp minced garlic

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Instructions

Place cucumbers, carrots, white onions, and green onions in a colander or salad spinner insert. Sprinkle with salt and toss to combine. Allow to sit for 10 minutes in the sink to let juices drain off.
Spin the veggies in a salad spinner to remove excess water or use paper towels to pat dry. Tip the veggies into a large bowl.
Mix the sauce ingredients until thoroughly combined. Pour the sauce over the cucumber mixture and gently toss to coat.
Serve immediately. Cover leftovers and keep in the fridge for up to one week.