I make this spicy asian cucumber salad at least once a week because it is so simple to throw together, has just a few ingredients, is super versatile and makes the most perfect, crunchy, refreshing side dish for so many meals!
- 1-2 small cucumbers (~150 grams/5 oz), cut into chunks or rounds
- 1/4 teaspoon salt
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon Gochugaru (Korean chili flakes)
- 1/2 teaspoon soy sauce
- 1/8 teaspoon sesame oil
- 1/4 teaspoon sesame seeds
- Place 1-2 chopped cucumbers (about 150 grams) in a bowl and add 1/4 teaspoon salt. Toss to combine and let sit for 10-15 minutes in the fridge. If there is any water collecting in the bowl, drain.
- Add 1 teaspoon rice wine vinegar, 1/2 teaspoon soy sauce, 1/2 teaspoon gochugaru, 1/8 teaspoon sesame oil and 1/4 teaspoon sesame seeds. Toss to combine everything really well.
- Serve cold or at room temperature ( I prefer cold!).
- If you don't have time to let the cucumbers and salt sit, that's totally fine. You can mix up all the ingredients and eat immediately!
- You can find gochugaru at your local Asian foods store or online. If you need a substitute in a pinch, use a mix of red pepper flakes and a little cayenne pepper.
- This recipe is super flexible! Adjust the seasoning to your taste - more or less spice, less vinegar, etc. If you have a little extra time, toasting the sesame seeds is an awesome way to add some more flavor. I also sometimes add some avocado to this if I happen to have some around!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-cook
- Cuisine: Asian