I know I said I was a picky eater not liking vegetables and all but I do have to add that I love cucumbers. It’s refreshing, low in calories, contains fiber and has vitamin C. Talk about a good thing. I love it in salads and in sandwiches too. Surprisingly my 12 year old enjoys it like she enjoys an apple. Plain with nothing on it.
I came across a recipe in the Diabetes Health magazine in my doctor’s (endocrinologist – I have Thyroid issues) office a few days ago. Since my mom has diabetes, I always like to read the latest news about the disease and check out new foods and recipes for her to try out.
This recipe sang to me because it has all the components that I love like sesame seeds, red chiles (I love it HOT & spicy!), peanuts, garlic and the obvious star – cucumbers. It’s easy to make and contains affordable ingredients so you can make this anytime.
Korean Cucumber Salad (Oinamul)
1 Cucumber, peeled and thinly sliced
1 Teaspoon of salt
3 Scallions, chopped
1 fresh Red Chile, seeded and finely chopped
1 Tbsp Sesame Oil
3 Garlic cloves, finely chopped
1 Tsp Sesame Seeds
1/4 Tsp Chili Powder
1 Tsp Roasted Unsalted peanuts, chopped
Multigrain bread, to serve
1. Place the cucumbers slices in a colander, sprinkle the salt over the top, and mix well. Set aside for 30 minutes to drain some of the cucumber’s natural liquid. Rinse them in fresh water and squeeze them well to remove as much liquid as possible. You don’t want the cucumber salad watery.
2. Mix together all the remaining ingredients, then add the cucumber and mix well. This will keep, covered and in the fridge, for 3-4 days.
Serve alongside multigrain bread and any grilled or stewed meat.
Disclosure: Thanks to Diabetes Health magazine for providing this recipe.