Foodie Crush · by Heidi Larsen★ 5.0 (1)
Easy Korean Cucumber Salad (Oi Muchim)
NUTRITION · PER SERVING35M COOK
CAL 6%·PRO 2%
CARBS 13G44% OF CAL
1G FIBER3G OTHER9G TOTAL SUGAR
FAT 7G53% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick and refreshing cucumber salad with spicy chili crisp, garlic, ginger, and sesame oil. Bright, tangy, and ready in minutes—perfect as a side for Korean meals.
sidekoreansaladdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 1 pound Persian cucumbers, (English cucumbers, or Korean cucumbers)
- 1 teaspoon kosher salt
- 3 tablespoons chili crisp, (or 1-2 teaspoons gochugaru to taste)
- 2 tablespoons toasted sesame oil
- 2 teaspoons pressed garlic, (or grated or finely minced)
- 1 teaspoon grated ginger
- 3/4 cup seasoned rice vinegar
At a glance
PER SERVING · TIME 35M
CAL 6%·PRO 2%
CARBS 13G44% OF CAL
1G FIBER3G OTHER9G TOTAL SUGAR
FAT 7G53% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 877mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 97mg
- Calcium
- 9mg
- Iron
- 0.13mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 877MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.