Korean Cucumber Slaw
Crunchy, fresh veggies are tossed with a tangy dressing! This cool cucumber slaw is perfect served with Korean Beef Bulgogi.
Ingredients
- 3 cups cucumbers, julienned
- 1/4 cup green onions, thinly sliced on the diagonal
- 1/2 cup carrots, grated
- 1/4 cup pickled ginger, chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup purple cabbage, thinly sliced
- 1 teaspoon black sesame seeds
Dressing:
- 2 tablespoons seasoned rice vinegar, not regular rice vinegar
- 1/2 tablespoon gochujang, or to taste
- 1/4 teaspoon garlic, grated on a zester
- 1/4 teaspoon ginger, grated on a zester
- 1/2 teaspoon low-sodium soy sauce
- 1/2 teaspoon fish sauce
- 1/2 teaspoon lime juice
Instructions
- Combine all the ingredients for the dressing in a small mixing bowl or a 2-cup glass measuring cup.
- Whisk all the ingredients together very well. Taste and adjust seasoning as desired.
- Set aside while you make the slaw.
- In a medium bowl, combine the cucumbers, green onions, carrots, ginger, onion, and cabbage.
- Whisk the dressing again and slowly add about half to the vegetables. Toss everything together, taste and add more dressing if desired. I love to add it all, but some people may like a lighter slaw.
- Sprinkle with the sesame seeds.
- Enjoy with Korean Beef Bulgogi.
Nutrition Facts
Korean Cucumber Slaw
Amount per Serving
Calories
23.18
% Daily Value*
Fat
0.28
g
0
%
Saturated Fat
0.05
g
0
%
Polyunsaturated Fat
0.11
g
Monounsaturated Fat
0.07
g
Cholesterol
0.09
mg
0
%
Sodium
163.72
mg
7
%
Potassium
134
mg
4
%
Carbohydrates
4.99
g
2
%
Fiber
0.85
g
4
%
Sugar
2.8
g
3
%
Protein
0.68
g
1
%
Vitamin C
4.14
mg
5
%
Calcium
23.6
mg
2
%
Iron
0.32
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!