Paleo Korean Spicy Cucumber Salad

Total time25 min

Prep time15 min

Cook time0 min

4.6

(30)

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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
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
1 tsp toasted sesame oil
1 tsp granulated sugar
Chef's tip
Use the same amount. Coconut sugar has a mild caramel flavor, and baked goods come out a little darker and slightly less sweet.
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.

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