Celery Free Korean Spicy Cucumber Salad
Total time25 min
Prep time15 min
Cook time0 min
4.6(30)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 lb persian or english cucumbers (about 3–4 persian or 1 large english)
- 1 tsp kosher salt
For the dressing
- 1 tbsp gochugaru (korean red pepper flakes)
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 tsp granulated sugar
- 2 cloves garlic, minced
- 3 scallions, thinly sliced
For serving
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
Toss the sliced cucumbers with the kosher salt in a colander set over the sink. Let them stand for 10 minutes, then squeeze out as much liquid as possible with your hands and transfer to a large mixing bowl.
- 2
In the same large bowl, whisk together the gochugaru, rice vinegar, soy sauce, toasted sesame oil, sugar, garlic, and scallions until the sugar dissolves.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!