Korean Cucumbers

Gochugaru [koh- chu-KAH-ru] is made from Korean red chile peppers that have been dried, then ground into a powder.

Makes 4 servings Total time: 30 minutes

TOSS:

3 1

WHISK:

1/4 1

1 1 1/2 1/4 cups sliced English cucumbers (about 1) tsp. kosher salt cup rice vinegar

Tbsp. gochugaru or

1 tsp. red pepper flakes Tbsp. low-sodium soy sauce tsp. sugar tsp. toasted sesame oil cup sliced scallions

Toss cucumbers with salt and let stand 20 minutes. Drain excess liquid from cucumbers. Whisk together vinegar, gochugaru, soy sauce, sugar, and oil in a bowl. Stir in cucumbers and scallions. Serve cucumbers immediately or chill up to 1 week.

Per serving: 75 cal; 2g total fat (0g sat); 2mg chol; 719mg sodium; 14g carb (5g fiber, 2g total sugars); 6g protein