Spicy Asian Cucumber Salad is the perfect side dish that goes with everything. So simple and so addicting — and it only takes a few minutes to toss together!
Rinse and slice the Persian cucumbers into 1/2 cm thick pieces and place them into a large mixing bowl. Sprinkle 1 tsp of salt on the cucumbers and give it a good mix. Set aside while you prep the rest of the ingredients (eg, mince garlic, chop green onions, etc). After ~5 minutes, rinse and drain the cucumbers in a colander to remove the excess water, then pat dry.
Note: If using regular cucumbers, recommend peeling them as the skin can be tougher.
In a small mixing bowl, add 3 stalks of green onion (diced), 12 garlic cloves (minced), 1–2 tbsp soy sauce, 1 tbsp + 2 tsp sesame oil, 1 tbsp rice vinegar, 1 tbsp gochugaru, 2 tsp roasted sesame seeds, and 2–3 tsp white granulated sugar.
For the soy sauce and sugar, start with the lower end of the range. mix and taste, then add more based on your preference.
Once the seasoning dressing is to your liking, toss the dressing with the cucumbers and serve immediately!
Keep leftovers in an airtight container and consume them within 2-3 days. The longer you let the cucumbers sit, the more water will be released.
Servings 0