Spicy Korean Cucumber Salad
serves 2-4
Korean cucumbers are thin-skinned and have minimal seeds. A good substitute would be a Kirby or English cucumber.
Read more about this recipe at Coconut & Lime.
3 Korean cucumbers, thinly sliced
1 bunch green onions, diced
Dressing:
2 tablespoons rice vinegar
2 tablespoons ground Korean red pepper
1 tablespoon sesame seeds
1 tablespoon Korean red pepper paste (gochujang)
1/2 teaspoon sesame oil
prep: 5 minutes
total: 5 minutes, plus time to chill
small bowl
whisk
serving bowl
Place cucumbers and green onions in a serving bowl. In a small bowl, whisk the dressing ingredients together. Pour over the cucumbers and green onions. Refrigerate and serve when well-chilled.
