Spicy Cucumber Salad
Crunchy crisp smashed cucumbers are covered in a sweet and spicy, tangy sauce and garnished with sliced green onions and toasted sesame seeds for a delicious and refreshing side salad.
Servings: 2
Calories: 137kcal
Equipment
Ingredients
- 1 large cucumber I use an English cucumber
- 1 tablespoon mayonnaise
- 1 tablespoon Gochujang
- 1 teaspoon sesame oil
- 1 teaspoon hoisin sauce
- 2 teaspoons toasted sesame seeds plus a sprinkle more to garnish
- 2 green onions sliced
- sprinkle gochugaru pepper flakes Korean red chili flakes
- salt and pepper to taste
Instructions
- Make the sauce: In a medium bowl mix together the mayonnaise, hoisin sauce, gochujang paste, and sesame oil.
- Smash the cucumbers: Slice the cucumbers in half lengthwise. Press down on the cucumbers with the flat of your knife (carefully, of course), to smash them a bit. You can also smack them with the back edge of your knife or use a rolling pin or a tin of tomatoes to press them down.
- Serve the Salad: Mix the cucumbers with the sauce and two teaspoons of sesame seeds. Garnish with more sesame seeds and the sliced green onions and serve right away.
Video
Notes
Don't have English cucumbers? Use mini cucumbers instead.
To make ahead: If you're serving this right away, make it as the recipe card instructs. To make this a few hours ahead of time, you'll need to salt and drain the cucumbers to release some of their moisture so that they don't get soggy and water down the sauce.
To salt the cucumbers, place the sliced cucumbers in a colander set over a bowl. Sprinkle with kosher salt and let sit for about half an hour. Rinse the cucumbers and pat dry, and then combine with the sauce. Set the dish in the fridge for up to 3 hours or so. Mix in any water that the cucumbers have released.
Nutrition
Calories: 137kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Fiber: 1g | Sugar: 7g
https://www.pipercooks.com/spicy-cucumber-salad/
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