Ingredients
Scale
- 1 English cucumber or 4 persian cucumbers
- 1 small carrot
- ¼ yellow onion thinly sliced
Dressing:
- 1 green onion, chopped
- 1 teaspoon peeled minced ginger
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 2 teaspoons Korean hot pepper flakes (gochugaru)
- 2 teaspoons sesame oil
- 2 teaspoons toasted sesame seeds
- 1 teaspoon sugar
Instructions
- Wash and trim the cucumber. Cut the cucumber in half lengthwise and then into ½ inch thick slices on an angle. Put the cucumber into a large bowl.
- Wash and peel the carrot. Cut the carrot into thin slices and then stack the carrot and cut across the slices into thin matchsticks. Add the carrot to the cucumber.
- In a separate bowl, make the sauce by combining the ginger, garlic, green onion, soy sauce, hot pepper flakes, toasted sesame oil, sesame seeds, and sugar. Stir well until the sugar is dissolved.
- Pour the sauce over the vegetables and mix the vegetables well coated.
- Serve immediately or cover and store in the refrigerator. This cucumber side dish is best eaten within several hours.
Notes
*Cucumbers put out a lot of liquid. So if you’re planning on making this ahead of time, prep all of the items but keep the cucumbers separate until the last minute. Toss with the sauce when you are about to serve.
Keywords: cucumber, banchan, salad, oi muchim, gochugaru, korean, sesame seeds, vegan, summer, no cook, raw