I love kimchi! This is a quick one, and super tasty! I break out the mandolin and zester to make the prep work fly by. Mandolin for the cucumbers and onion. Zester for the lime and ginger.
1 lb Kirby cucumbers, sliced 1/4 inch thick
1/4 c sesame or grape seed oil
1 small onion, thinly sliced
2 TBSP Thai basil, finely chopped
1 c shredded carrot
2 TBSP Gochugara
1 TBSP garlic, minced
1 TBSP ginger, minced
1 tsp lime zest
1/2 tsp Asian fish sauce
In a colander, toss cucumbers with salt and set aside for 20 minutes. Rinse and drain well.
Toss all ingredients in a large bowl to combine. Let stand at room temp for 2 hour, stirring occasionally. Season with salt and pepper.
Makes 2 cups.