Whole30 Korean Cucumber Salad (Oi Muchim)

Crisp, refreshing, and packed with bold flavor, this Whole30 Korean Cucumber Salad (Oi Muchim) is a vibrant side dish that’s as healthy as it is delicious. Made with thinly sliced English cucumbers, aromatic garlic, spicy red chili, and a tangy kick of rice vinegar, this salad strikes the perfect balance between heat and zest. Toasted sesame oil and sesame seeds add a nutty depth, while a sprinkle of fresh cilantro elevates every bite. Ready in just 20 minutes with no cooking required, this dish is perfect for busy weeknights or as a light accompaniment to your favorite Korean-inspired meals. Plus, it’s Whole30-compliant, gluten-free, and vegan, making it a guilt-free crowd-pleaser that fits into various dietary lifestyles. Serve chilled for an extra refreshing crunch!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 2 large English cucumbers
• 1 teaspoon Sea salt
• 2 stalks Scallions
• 2 cloves Garlic
• 1.5 tablespoons Crushed red pepper flakes
• 1 tablespoon Rice vinegar
• 1 teaspoon Sesame oil
• 1 tablespoon Toasted sesame seeds
• 1 small Red chili pepper
• 2 tablespoons Fresh cilantro

Directions

Step 1

Rinse the cucumbers thoroughly and slice them into thin rounds, about 1/4 inch thick. If cucumbers have waxy skin, consider peeling them.

Step 2

In a large bowl, combine the cucumber slices with 1 teaspoon of sea salt to help them release excess water, and let them sit for about 15 minutes.

Step 3

While waiting, finely chop the scallions and mince the garlic cloves.

Step 4

Slice the small red chili pepper thinly, and roughly chop the fresh cilantro.

Step 5

After the cucumbers have been salted for 15 minutes, drain the excess liquid and gently pat the cucumbers dry with paper towels to remove excess moisture.

Step 6

In another bowl, combine the minced garlic, chopped scallions, crushed red pepper flakes, thinly sliced red chili, rice vinegar, and sesame oil.

Step 7

Add the cucumber slices into this mixture and toss to coat evenly.

Step 8

Lastly, stir in the toasted sesame seeds and chopped cilantro, mixing until all the cucumbers are well covered with the seasoning.

Step 9

Transfer the salad to a serving dish and garnish with a few extra sesame seeds and cilantro if desired. Serve immediately or chill for an hour for best flavor.

Nutrition Facts

Serving size	(891.5g)

Amount per serving	% Daily Value*
Calories	316.4

Total Fat 19.6g	0%
Saturated Fat 2.7g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 2354.6mg	0%
Total Carbohydrate 37.7g	0%
Dietary Fiber 9.7g	0%
Total Sugars 14.6g
Protein 9.3g	0%

Vitamin D 0IU	0%
Calcium 238.7mg	0%
Iron 4.5mg	0%
Potassium 1433.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.4%

Protein: 10.2%

Carbs: 41.4%