Quick Cucumber Kimchee
Ready In: 20 mins
Serves: 4
Yields: 1 1/2 cups, approx.
Ingredients
- 1 English cucumber
- 1⁄4 medium white onion, sliced very thin
- 1 teaspoon kosher salt
- 1 small carrot, peel and shred fine
- 1⁄4 cup rice wine vinegar
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 2 teaspoons fish sauce
- 2 scallions, green part only, thinly sliced on the diagonal
- 2 garlic cloves, minced
- 1 jalapeno, minced, discard seeds for less heat
- 2 tablespoons of fresh mint, chopped
- 1 teaspoon sesame seeds
- 1⁄4 teaspoon red pepper flakes
Directions
- Trim and halve cucumber lengthwise and slice into thin half-rounds. If substituting a regular cucumber, peel and scrape out seeds with a teaspoon. Toss cucumber and onion together with salt; let sit for 10 minutes.
- Meanwhile, whisk together vinegar and honey; slowly whisk in sesame oil, stir in remaining ingredients and set aside.
- Rinse cucumber and onion and drain well, pressing out excess water as needed. Stir into dressing with carrot. Refrigerate at least one hour before serving to allow flavors to come together.
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