About
Enjoy this variation on cucumber salad with sweet white onion and basil, paired with a slightly spicy gochujang chili sauce. Enjoy right away or let it marinate overnight so more flavor can develop!
The original recipe here makes about 1 ½ cups.
Ingredients
- 8 ounce cucumber, raw, without peel
- 1 ounce onion, white, yellow or red, raw
- ¼ teaspoon salt
- ½ teaspoon rice vinegar
- 2 teaspoon gochujang korean chili sauce by chung jung one
- 1 teaspoon basil, dried
Instructions
- Thinly slice the cucumber and white onion. Mix in a bowl. Stir in the remaining ingredients and continually combine until the cucumber and onion are completely coated in the flavorings.
- You may enjoy the cucumber salad right away, but it is best if allowed to marinate in a refrigerator for 24-48 hours.
Nutrition Facts
- Servings: 3
- Calories: 20.2kcal/84.6kJ (per serving)
- Fat: 0.1g (per serving)
- Carbs: 4.6g (per serving)
- Protein: 0.6g (per serving)
