Spicy Asian Cucumber Salad

Ingredients

• 7 Persian cucumbers (6-8 cucumbers)
• 2 tbsp salt (for drawing out moisture)
• 2 garlic cloves (minced)
• 1 green onion (thinly sliced)
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 0.5 tbsp sesame oil
• 1 tbsp gochugaru (Korean chili powder; use more for extra spice)
• 1 tsp brown sugar
• 1 tsp sesame seeds

Steps

1. 1

   Start by placing a chopstick on either side of a Persian cucumber to act as a guide. Make 45-degree angle slices into the cucumber; the chopsticks should prevent you from slicing all the way through.

2. 2

   Rotate the cucumber to the other side and make straight 90-degree cuts through it. You should be left with a spiral shape. Repeat with the remaining cucumbers.

3. 3

   Add all the spiral cucumbers to a bowl and add the 2 tablespoons of salt. Massage the salt in between the slices and let sit for 15-20 minutes to draw out moisture.

4. 4

   Meanwhile, mince your garlic and thinly slice the green onion.

5. 5

   Rinse the salt off the cucumbers quickly under cold water and drain. Pat the cucumbers dry with a paper towel.

6. 6

   Add the minced garlic, sliced green onion, soy sauce, rice vinegar, sesame oil, gochugaru, brown sugar, and sesame seeds to the bowl with the cucumbers.

7. 7

   Massage the dressing well into the cucumber spirals. Serve immediately while still crunchy.

Notes

If you want the cucumbers to be more spicy, you can add an extra tablespoon of gochugaru (Korean chili powder). 1 tablespoon provides a medium heat level. If you don't have chopsticks, use any flat items of similar thickness to prevent cutting through the cucumber.

Nutrition per serving

• appetizer
• salad
• side dish
• vegetarian
• vegan
• spicy
• no-cook
• summer