Spicy Asian Cucumber Salad
A crunchy and refreshing salad that combines salty, sweet, and spicy flavors, making it a perfect side dish for any Asian meal.
Ingredients
Main Ingredients
- 6-8 pieces Persian cucumbers Can substitute with English or pickling cucumbers.
- 2 tbsp salt Helps draw out moisture from cucumbers.
- 2 cloves minced garlic
- 1 pieces green onion Thinly sliced.
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1/2 tbsp sesame oil
- 1 tbsp gochugaru (Korean chili flakes) Adjust for spiciness.
- 1 tsp brown sugar Balance the flavors.
- 1 tsp sesame seeds For garnish.
Instructions
Preparation
- Place a chopstick on either side of the cucumber and make 45-degree slices into it to avoid slicing all the way through.
- Rotate the cucumber and make straight 90-degree cuts to create a spiral shape.
- Add the spiral cucumbers to a bowl, sprinkle with salt, and massage it into the slices. Let them sit for 15-20 minutes.
- Meanwhile, mince the garlic and thinly slice the green onion.
- Quickly rinse the salt off the cucumbers and drain. Pat them dry with a paper towel.
- Add the minced garlic, green onion, soy sauce, rice vinegar, sesame oil, gochugaru, brown sugar, and sesame seeds to the bowl. Mix well.
Serving
- Serve immediately while the salad is still crunchy, as a side dish or light snack.
- Garnish with extra sesame seeds or chopped green onions for a nice presentation.
Notes
If using regular cucumbers, peel them if the skin is thick. Adjust salt and sugar to taste. For less spiciness, reduce gochugaru.