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korean

Korean Cucumber Salad

March 25, 2016 By Bo Park Leave a Comment

This Low FODMAP Korean Cucumber Salad is similar to the Korean Radish Salad with a slightly modified flavor and takes less than 10 minutes. You can use a variety of mild, non-bitter cucumbers. I like the English Cucumbers (yes, I see the irony here), otherwise known as Hot House. Stay away from garden style (American Peeling) and pickling cucumbers as they are too bitter and big seeded for this dish.

Make sure to use a garlic free chili powder like Korean Red Chili Flakes, Gochugaru (1 Lb) By Tae-kyung.

You can also mix the seasoning in a bowl, toss the cucumbers in a large Ziploc bag and shake vigorously (make sure it’s sealed tight). The salad is ready to be eaten immediately but can keep in the fridge for several days.

Korean Cucumber Salad

Created by Bo Park on March 27, 2016

Low FODMAP Korean Cucumber Salad

  • Prep Time:10m
  • Total Time:10m
  • Serves: 4
  • Category: Appetizers & Soups, Vegetarian

Ingredients

  • 2 Hot House cumbers
  • 1 tablespoon vinegar
  • 2 tablespoons maple syrup
  • 1/4 teaspoon minced ginger
  • 1 tablespoon sesame seeds
  • 1 tablespoon scallions, chopped
  • 2 teaspoons Korean Chili Powder (Gochukaru)
  • 2 teaspoons garlic infused olive oil
  • 1 teaspoon sea salt

Instructions

  1. Slice cucumbers into moderately thin circles. Place in bowl.
  2. Add in all ingredients and mix thoroughly.
  • Print

Filed Under: Appetizers & Soups, Vegetarian Tagged With: Cucumber Salad, korean, low FODMAP

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about the author

Bo is a FODMAP Free Foodie, Certified Sommelier, Seasoned PR Pro, Expert-Licensed Skydiver, animal lover and activist for women's rights in developing countries. Read More…

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