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π Quick Cucumber Kimchi Recipe
This Quick Cucumber Kimchi recipe is an easy spicy side dish made with sliced cucumbers and a few pantry ingredients you already have on hand. It's vegan, gluten-free and Weight Watchers friendly!
Course
Side Dish, Snack
Cuisine
Korean
Keyword
cucumber, easy, kimchi, quick
Special Diet
Gluten-free, Vegan
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
servings
Calories
28
kcal
Author
Terri Gilson
Ingredients
2
cups
sliced cucumbers
(about 1 large English cucumber)
1
teaspoon
salt
3
tablespoon
vinegar
1
teaspoon
granulated white sugar
1
teaspoon
olive oil
1
teaspoon
sesame seeds
2
cloves
garlic
Β½
teaspoon
hot red pepper flakes
* chili flakes
ΒΌ
teaspoon
cayenne pepper
US Customary
-
Metric
Instructions
Slice off ends of cucumbers and discard. Slice cucumber into about ΒΌ inch- β inch circles, depending on how thin you like it.
In a medium bowl, toss cucumber with salt and let stand for 15 minutes. Drain.
Add vinegar, sugar, sesame seeds, olive oil, garlic, hot red pepper flakes and cayenne pepper. Toss to combine.
Serve immediately or refrigerate until ready to eat.
Notes
*See recipe contents for important recipe information and tips!
Nutrition
Serving:
0.5
cup
|
Calories:
28
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
583
mg
|
Potassium:
76
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
107
IU
|
Vitamin C:
2
mg
|
Calcium:
16
mg
|
Iron:
1
mg