Spicy Cucumber Salad
This Spicy Cucumber Salad is easy to make and fun to eat! You'll love the spiral cut cucumbers and the spicy, tangy dressing.
Servings: 3
Calories: 101kcal
Ingredients
- 6 mini cucumbers
- 1 tablespoon salt
- 1 tablespoon garlic minced
- 1.5 teaspoons gochujang
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame seeds
- 1 tablespoon brown sugar
Instructions
- Slice each cucumber by placing one between two chopsticks. Make 45° angle slices down the length of the cucumber. The chopsticks make it so you don't cut all the way through.
- Flip the cucumber over, still keeping it between the chopsticks. Make straight up and down slices down the length of the cucumber. Repeat with all the cucumbers.
- Place sliced cucumbers in a bowl and add salt. Let sit for 10 minutes. Rinse excess salt off the cucumbers. Drain and pat dry.
- In a small bowl mix the rest of the ingredients.
- Pour dressing over the cucumbers and toss to combine. Serve immediately.
Video
Notes
- You can adjust the spice by adding more or less gochujang.
- If you're not up to spiral cutting the cucumbers, you can cut them into thin slices.
- I like to eat this salad immediately after preparing. As it sits the cucumbers can lose their crunch.
Nutrition
Calories: 101kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 2665mg | Potassium: 216mg | Fiber: 1g | Sugar: 6g | Vitamin A: 123IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1mg