Quick Cucumber Kimchi

Prep time: 5 minmin
Total time: 30 minmin
Makes: 4 cups (1 L)
6
Compliments Mini Seedless Cucumbers or 1 English cucumber
1/4 tsp
salt
1 mL
3
cloves garlic, minced
2
green onions, finely chopped
1 tbsp
packed brown sugar
15 mL
1 tbsp
sesame oil
15 mL
2 tsp
reduced sodium soy sauce
10 mL
3/4 tsp
paprika
4 mL
1/4 tsp
cayenne pepper (optional)
1 mL
1 tbsp
toasted sesame seeds
15 mL
Per serving (1/8 of the recipe):
calories
45
fat
2.5 g
saturated fat
0.3 g
carbs
5 g
sugar
3 g
protein
1 g
fibre
1 g
sodium
120 mg

Directions

  1. Slice mini cucumbers diagonally into 1/4-in. (5-mm) thick slices (or cut English cucumber in half lengthwise, scoop out seeds, cut into diagonal slices). Place slices in colander, sprinkle with salt, toss to coat. Let stand 10 min. or until liquid is released.

  2. Transfer cucumber slices into bowl. Add garlic, green onions, brown sugar, sesame oil, soy sauce, paprika and cayenne (if using). Toss to coat. Let stand 10 min. (Make ahead: Cover and refrigerate up to 3 days.) Sprinkle with sesame seeds before serving.