Imported from the web
Thai Cucumber Salad
A crisp, refreshing cucumber salad coated in a bold, savory dressing with sesame, vinegar, and a touch of spicy gochujang. Serve it immediately for maximum crunch or chill briefly to let the flavors meld.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 2 cucumber
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 0.5 tbsp gochujang
Steps
- 1
Slice the cucumbers into quarters lengthwise, then cut them into bite-sized pieces, or slice them however you prefer.
- 2
In a small bowl, whisk together the fish sauce, soy sauce, sesame oil, olive oil, red wine vinegar, and gochujang until well combined.
- 3
Add the sliced cucumbers to a large mixing bowl.
- 4
Pour the dressing over the cucumbers and toss until everything is evenly coated.
- 5
Serve immediately for a crisp, fresh crunch, or refrigerate for 10–15 minutes to let the flavors meld.
Notes
The ingredient list spells the final ingredient “gouchugang”; the instructions identify it as gochujang. The site describes the salad as a side that pairs well with Asian dishes.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →