Korean Cucumber Salad

Ingredients

• 1/4 c sliced yellow onion
• filtered water
• Ice
• 1 c sliced Persian or English cucumber (1/8 inch slices (2 Persian cucumbers or 1/2 English cucumber))
• 1/4 c sliced green onion
• 2 tbsp shredded carrots
• 1 tsp minced garlic
• 1 tsp roasted sesame seeds
• 1 tbsp low sodium soy sauce
• 1/2 tsp gochugaru / Korean red pepper flakes (add more if you like spicy)
• 1/2 tsp roasted sesame oil
• 1/2 tsp cane sugar
• 1/4 tsp rice vinegar

Instructions

1. 1

   Slice the ¼ c sliced yellow onion thinly to ⅛ inch thick and then cut in half.

2. 2

   Place all the onion pieces in a bowl with filtered water and Ice and separate all the pieces. Let it soak for 5 minutes.

3. 3

   Strain and then dry thoroughly with a paper or kitchen towel.

4. 4

   Slice the 1 c sliced Persian or English cucumber into ¼-inch thick pieces and blot them dry over a paper towel.

5. 5

   In a bowl, combine the ¼ c sliced yellow onion, 1 c sliced Persian or English cucumber, ¼ c sliced green onion, 2 tbsp shredded carrots, 1 tsp minced garlic, and 1 tsp roasted sesame seeds.

6. 6

   In another bowl, combine the seasoning ingredients: 1 tbsp low sodium soy sauce, ½ tsp gochugaru / Korean red pepper flakes, ½ tsp roasted sesame oil, ½ tsp cane sugar, and ¼ tsp rice vinegar. Whisk until the sugar is dissolved.

7. 7

   Pour the seasoning over the salad and mix to evenly coat.

8. 8

   Serve immediately.