Asian Cucumber Salad
This Asian Cucumber Salad is a quick and delightful dish, rich in flavors from sesame oil, soy sauce, and gochujang paste. Ideal as a refreshing side dish or a palate cleanser between courses.
Servings and How Many People
This recipe serves 4-6 people.
Equipment
- Large bowl
- Small bowl
- Chopsticks or knife
Ingredients
- 4 Cucumbers thinly sliced
- 1 tsp Salt
- 1 tsp Sugar
- 1 tsp Sesame Seeds
- 1-2 cloves Minced Garlic
- 1 tbsp Red Pepper Flakes
- 1 tbsp Sesame Oil
- 2 tbsp Soy Sauce
- 1 tbsp Rice Vinegar
- 1 tsp Gochujang Paste
Instructions
- Prepare the Cucumbers: Place a cucumber between two chopsticks and make thin diagonal slices on both sides. Cut into halves and transfer to a large bowl.
- Prepare the Dressing: In a small bowl, mix the sesame oil, soy sauce, rice vinegar, gochujang paste, minced garlic, red pepper flakes, salt, and sugar.
- Assemble the Salad: Sprinkle sesame seeds over the sliced cucumbers. Pour the prepared dressing over and gently toss to combine.
Notes
- If you find the salad too spicy, you can reduce the amount of red pepper flakes and gochujang paste.
- If you prefer a gluten-free version, use gluten-free soy sauce.
- The salad can be eaten immediately but also tastes great after marinating for 20-30 minutes.
- Enjoy your cooking and the delicious Asian Cucumber Salad!
Nutrition
Calories: 80kcal