Ingredients
1 cucumber
1 tbsp korean chili flakes
1 tbsp salt
1 tbsp soy sauce
1 tbsp sesame seeds
2 tbsp rice wine vinegar
2 tbsp cane sugar
2 tbsp sesame oil
Instructions
Slice the cucumbers into slices of your desired thickness.
Generously salt the cucumbers. Let the cucumber slices rest for at least 15 minutes, so the salt can draw out any access moisture. Press them out gently without breaking them, and give them a rinse to discard any access salt.
Next, add the chilli flakes, spring onions, and sesame seeds to the sliced cucumbers.
Combine the soy sauce, sesame oil, rice wine vinegar and cane sugar. Mix well until the sugar dissolved before dressing the cucumber slices with the sauce.
Check for seasoning and enjoy this delicious salad nice and cold.
Notes
You can garnish the salad with additional toasted sesame seeds or spring onion slices.
You can prep this salad ahead and store it in the fridge for up to three days.
Substitute the soy sauce for tamari to make the recipe gluten-free
- Prep Time: 25
- Category: Salad
- Cuisine: Korean
- Diet: Vegan