Korean Cucumber Salad / Kimchi / Pickle Recipe Indian Style

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while being lower in calories.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier with good fats, while canola is more budget-friendly.

Slice cucumbers thinly and place in a bowl.

Sprinkle salt over cucumbers and let sit for 10 minutes to draw out moisture.

Rinse cucumbers under cold water and drain well.

In a separate bowl, combine sugar, rice vinegar, sesame oil, minced garlic, and red pepper flakes.

Whisk the dressing until sugar dissolves completely.

Add the drained cucumbers to the dressing and toss to coat evenly.

Chop scallions and add to the salad, mixing gently.

Sprinkle sesame seeds over the top before serving.

Serve chilled or at room temperature.

Cooking Techniques

Spice Level:

Allergens