Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spicy Korean Cucumber Salad


  • Author: Joscelyn
  • Total Time: 20 mins
  • Yield: 12 servings 1x

Description

Very simple cucumber salad with Asian inspired flavors. With only a few, wholesome ingredients, this salad is free of gluten, grains, dairy, and eggs. Vegan and paleo friendly too!


Ingredients

Scale
  • Ingredients
  • 2 English cucumbers* or (or 68 Kirby cucumbers), thinly sliced
  • 2 teaspoons salt, or more to taste
  • 4 green onions, chopped
  • 4 garlic cloves, finely minced
  • 1/4 cup rice vinegar
  • 24 tablespoons Korean Chile Flakes/Gochugaru (this is spicy, so start with less and add more to taste)
  • 2 teaspoons honey or sugar, or more to taste
  • 13 teaspoons Sesame Oil, to taste (optional)
  • 1/21 teaspoon finely minced ginger, to taste
  • sprinkle of sesame seeds, optional

Instructions

  1. Slice your cucumbers about 1/8″ thick. You can leave them whole or slice the cucumber in half first for bite-sized pieces.
  2. Place cucumber slices in a large bowl and mix in the salt. Let stand for 10-15 minutes (better if in the fridge) then drain all the excess water from the bowl.
  3. In a small bowl, mix together green onions, garlic, rice vinegar, red pepper, honey, sesame oil, and ginger. For the ingredients which are listed as a range, I suggest starting with the lesser amount and adding more to taste. (don’t add more salt just yet, because the cucumbers will be salty)
  4. When you’re happy with the flavor of the mixture, add it to the salted cucumbers.
  5. Salad can be eaten right away, but is best after a few hours when the flavors have developed. Add additional salt as needed. Store leftovers in an airtight container/jar in the fridge for up to a week.

Notes

*English and pickling cucumbers and aren’t as seedy and watery as regular cucumbers, so I recommend these instead. If for some reason you need to use regular cucumbers, I recommend peeling it and slicing it in half lengthwise. Scrape out all the seeds and discard. Slice just the firm, crunchy part of the cucumber for the salad.

  • Prep Time: 20 mins
  • Category: Salad, Side, Vegan