Spinach salad with kimchi and sesame

Delight your taste buds with a fusion of flavors in this zesty spinach salad with tangy kimchi and nutty sesame. A perfect balance of freshness and umami.

Ingredients:

• 910g Kirby cucumbers, halved lengthwise and sliced crosswise 1/4-inch thick
• 1 tablespoon kosher salt, plus more to taste
• 1/4 cup untoasted sesame oil
• 1/2 small onion, thinly sliced
• 2 tablespoons finely chopped Thai or sweet basil
• 2 tablespoons gochugaru (Korean coarse red pepper powder; see Note)
• 1 tablespoon minced garlic
• 1 tablespoon minced peeled fresh ginger
• 1 teaspoon finely grated lime zest
• 1/2 teaspoon Asian fish sauce

Instructions:

1. Julia Hartbeck
2. Julia Hartbeck
3. Place the sliced cucumbers in a colander and mix them with 1 tablespoon of kosher salt. Allow them to sit for 20 minutes. Wash the cucumbers and let them drain thoroughly.
4. Julia Hartbeck
5. Mix the cucumbers with the rest of the ingredients in a big bowl. Leave it at room temperature for 2 hours, stirring from time to time. Add salt to taste before serving the kimchi.

Summary:

• Calories: 123 kcal
• Fat: 6 g
• Protein: 8 g
• Carbs: 12 g
• Potassium: 1563 mg
• Magnesium: 160 mg