Korean Sweet-Sour Cucumber Salad
This Korean inspired cucumber salad is sweet, sour and slightly spicy. Cucumber, sweet bell pepper, carrots and tofu sheets are tossed with rice vinegar, maple syrup, sesame oil and Korean chili pepper. A delicious and light side dish.
Yield
4 servingsPrep
10 minCook
0 minReady
15 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
english cucumber
slice into half-moon slices |
*
|
| 1 | each |
sweet red bell peppers
slice into 1/4-inch strips |
|
| 1 | each |
carrots
peeled and slice into matchsticks |
|
| 1 | each |
bean curd sheets
optional, cut into 1/4-inch strips |
*
|
| 2 | each |
celery
thinly sliced |
|
| Dressing | |||
| ½ | tablespoon |
hot chili peppers
Korean, or 1/4 teaspoon red pepper flakes, or to taste |
|
| 2 | tablespoons |
rice vinegar
or to taste |
|
| 1 | tablespoon |
maple syrup
or to taste |
|
| 1 | teaspoon |
sesame oil
|
|
| 1 ½ | tablespoons |
olive oil, extra-virgin
|
|
| 1 | teaspoon |
sesame seeds
toasted |
|
| ½ | teaspoon |
salt
or to taste |
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
english cucumber
slice into half-moon slices |
*
|
| 1 | each |
sweet red bell peppers
slice into 1/4-inch strips |
|
| 1 | each |
carrots
peeled and slice into matchsticks |
|
| 1 | each |
bean curd sheets
optional, cut into 1/4-inch strips |
*
|
| 2 | each |
celery
thinly sliced |
|
| Dressing: | |||
| 7.5 | ml |
hot chili peppers
Korean, or 1/4 teaspoon red pepper flakes, or to taste |
|
| 3E+1 | ml |
rice vinegar
or to taste |
|
| 15 | ml |
maple syrup
or to taste |
|
| 5 | ml |
sesame oil
|
|
| 23 | ml |
olive oil, extra-virgin
|
|
| 5 | ml |
sesame seeds
toasted |
|
| 2.5 | ml |
salt
or to taste |
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Make the dressing first, add all the dressing ingredients in a small bow, and mix until well blended. Set aside.
In a large mixing bowl, add cucumber, sweet red bell pepper, carrots, tofu sheet if using, and celery.
Pour dressing over vegetables, and gently toss until well coated and evenly distributed.
Serve.
Note: If you don't eat salad right away, wrap it up, and keep it in the frige. Toss it again before serving.
