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Koreanischer Gurkensalat
Vivi

Crunchy Korean Cucumber Salad

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Crunchy Korean cucumber salad with sesame and fresh coriander. The cucumber is smashed rather than sliced, so it soaks up the dressing far better. Ready in fifteen minutes.
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Prep Time 15 minutes
Servings: 2 servings
Course: Salad
Cuisine: Korean
Calories: 232
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the salad:
  • 300 g cucumber
  • 150 g carrots
  • 1 Pinch salt for drawing out the cucumber
For the dressing:
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tbsp rapeseed oil
  • 1 tsp honey
  • 1 oinch pepper
To finish:
  • 1 tbsp toasted black or white sesame seeds
  • 1 bunch coriander

Equipment

  • 1 rolling pin or heavy board
  • 1 vegetable slicer
  • 1 chopping board and sharp knife
  • 1 mixing bowl

Method
 

  1. Peel the cucumber and smash it flat with a rolling pin or board. Salt it and set aside for 10 minutes. Rinse, pat dry and break or cut into bite-sized pieces.
  2. Slice the carrots thinly. Wash the coriander and either chop it or pick off the leaves.
  3. Whisk together the soy sauce, sesame oil, rapeseed oil, honey and pepper until combined.
  4. Combine the cucumber and carrots in a bowl. Pour over the dressing, mix well and fold in the coriander. Finish with the sesame seeds.

Nutrition

Calories: 232kcalCarbohydrates: 15gProtein: 3gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 12gMonounsaturated Fat: 4gSodium: 578mgPotassium: 497mgFiber: 4gSugar: 9gVitamin A: 12641IUVitamin C: 9mgCalcium: 93mgIron: 1mg

Notes

Notes / Tips / Storage:
Smashing is the real trick here: the torn edges soak up the dressing far better than neat slices.
For a version closer to the original, add a finely chopped garlic clove and half a teaspoon of gochugaru.
Swap the honey for maple or agave syrup to make it vegan.
Covered, the salad keeps for 1 to 2 days in the fridge. It softens and the flavour deepens. Drain off the liquid before serving and add fresh sesame seeds. Do not freeze.

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