Servings: 4 servings
Calories: 39kcal
Ingredients
- 2 Persian or Korean cucumbers (about 12 ounces)
- 1/2 teaspoon salt
- 1/4 small onion thinly sliced
- 1 scallion chopped
- 1 tablespoon gochugaru
- 1 tablespoon rice vinegar
- 1 teaspoon allulose
- 1 teaspoon soy sauce
- 1 clove garlic minced
- 1 teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
Instructions
- Slice the cucumbers into thin rounds or half-moons. Toss with the salt and let them sit for 10 minutes.
- Squeeze the cucumbers gently and pour off the liquid.
- Add the onion, scallion, gochugaru, vinegar, allulose, soy sauce and garlic and toss with your fingertips.
- Finish with sesame oil and sesame seeds. Serve right away.
Notes
Salting the cucumbers first keeps the salad crunchy and prevents it from turning watery. It is best eaten the day it is made.
Chef's Tip: Smash the cucumbers lightly with the flat of a knife before cutting them. The cracked surfaces soak up more dressing.
Keto Swap: Korean cucumber salad usually includes a teaspoon or two of sugar. Allulose keeps the same sweet-sour balance.
Success Tip: Leave out the gochugaru and add a little more vinegar and sesame for a mild version children enjoy.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 39kcal | Protein: 1g | Fat: 2g | Fiber: 1.2g
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