WW Spicy Korean Cucumber Salad

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WW Spicy Korean Cucumber Salad is a spicy, light, and refreshing salad that gives a taste of heat and crisp texture. Cucumber salads are widely made in different countries, but the Korean version of this salad has different layers of flavor. This salad is versatile since we use it as a side dish, in a rice bowl, wraps, or something straight out of the fridge when you want something light but also flavorful. For Weight Watchers, the WW Spicy Korean Cucumber Salad is a great choice. This salad is simple and nutritious without any extra calories or excessive oil and sugar. This recipe proves that having a healthy meal while considering Weight Watcher Points does not mean sacrificing fun and deliciousness.

STATS:

  • Calories: 35 kilocalories
  • Prep time: Ten minutes
  • Serving size: 1 cup
  • Cook time: Zero minutes
  • Cuisine: Asian Fusion
  • Total time: Ten minutes
  • Course: Side dish
  • Diet: Weight Watchers
  • Serving: 4

EQUIPMENT:

  • Small whisk
  • Knife
  • Strainer
  • Mixing bowl
  • Measuring spoons
  • Cutting board

INGREDIENTS:

  • 2 large English cucumbers
  • 1 tsp of sea salt
  • 1½ tbsps. of rice vinegar
  • One tbsp. gochugaru (Korean red pepper flakes)
  • 1 tsp sesame oil
  • 1 green onion
  • One tsp honey
  • 1 tsp of toasted sesame seeds
  • One tsp minced garlic
  • One tsp low-sodium soy sauce

INGREDIENT NOTES:

CUCUMBER:

  • Cucumbers are the foundation of this salad, which provides a crispy and refreshing feeling. Alternatives could include zucchini, mini cucumbers, or regular garden cucumbers.

SEA SALT:

  • It helps take out any extra moisture from the cucumbers, keeping them fresh and crispy. Alternatives can include Himalayan pink salt or using half the salt or even no salt at all for a low-sodium diet.

RICE VINEGAR:

  • This provides tanginess and brightness to the salad. If not available, apple cider vinegar or lemon juice are alternatives as well.

GOCHUGARU:

  • Gochugaru gives the salad its signature red color and light, sweet heat. Use crushed red pepper (½ amount) or smoked paprika as alternatives.

LOW-SODIUM SOY SAUCE:

  • It ties everything together and gives the salad a savory umami flavor. Alternatives include gluten-free tamari and coconut aminos.

SESAME OIL:

  • This adds a rich, nutty aroma to the salad, which is a signature flavor in Korean cooking. We can also use sesame oil extract or toasted sesame seeds.

GARLIC:

  • Garlic is a key ingredient in Korean spice. It brings boldness and warmth to the recipe. Garlic powder can be an alternative for this ingredient, but make sure to adjust the quantity since ¼ teaspoon of garlic powder equals one clove of garlic.

HONEY:

  • Honey helps balance the acidity and spice with gentle sweetness. For an alternative, use maple syrup.

GREEN ONION:

  • This lifts the overall taste and brings freshness. Cilantro or red onion are alternative options.

TOASTED SESAME SEEDS:

  • They add a nutty aroma, texture, and crunchiness to the salad. We can also use crushed roasted peanuts or black sesame seeds.

INSTRUCTIONS:

  1. To prepare the cucumbers, slice and put them in a bowl. Sprinkle some salt and toss it. Leave it for around 10 minutes to let the extra moisture out.
  2. Rinse the cucumbers in cold water and gently squeeze them after draining to remove any extra liquid.
  3. For making the dressing, whisk together honey, garlic, sesame oil, soy sauce, gochugaru, and rice vinegar in a separate bowl.
  4. Next, incorporate the cucumbers into the dressing and evenly coat them.
  5. Sprinkle sesame seeds and spring onions.
  6. Place the bowl in the fridge for around 10-15 minutes to completely blend the flavors before serving.

SERVING SUGGESTIONS:

  • We can pair grilled chicken or tofu with WW Spicy Korean Cucumber Salad.
  • This salad is enjoyable with rice and noodles as a side dish.
  • This salad can be a preferable option for picnics or meal-prep salads.

TIPS:

  • Toss the cucumbers with salt properly for crispiness.
  • Making this salad ahead of an event will improve its flavor after chilling it for 30-60 minutes.
  • For the desired spice level, adjust the amount of gochugaru.

STORAGE INFORMATION:

FRIDGE:

  • We can store this salad for 3-4 days in the fridge. The cucumbers may release some liquid, so make sure to stir before serving.

FREEZER:

  • Putting this salad in the freezer is not recommended since the texture becomes mushy after thawing.

FREQENTLY ASKED QESTIONS:

Do everyday cucumbers work?

  • Yes, but make sure to improve texture, peel and discard the seeds.

Is this salad spicy?

  • This is mild to medium, depending on the amount of spice used.

Can I make this salad oil-free?

  • Remove sesame oil and use drops of sesame extract or roasted sesame seeds for flavor.

NUTRITIONAL INFORMATION:

Calories: 35 kilocalories
Net carbs: 4.9 grams
Iron: 0.3 milligrams
Total carbs: 5.8 grams
Vitamin A: 200 IU
Fiber: 0.9 grams
Calcium: 20 milligrams
Protein: 1.1 grams
Serving size: 1 cup
Sodium: 220 milligrams
Serving: 4
Potassium: 140 milligrams
Weight Watcher Points: 1-2 points