This Spicy Cucumber Salad Blew My Mind 🤯

By Rainbow Plant Life · 15 min

Ingredients

Instructions

1. Wash and dry the cucumbers, trim off the ends and cut them in half lengthwise. Smash them with the flat side of a heavy knife, pressing with the heel of your palm. If the cucumbers are large, cut them into 2 to 3 inch pieces before smashing.
2. Tear the smashed cucumbers into bite-sized pieces and put them in a colander over a bowl or in the sink. Sprinkle with 1 teaspoon kosher salt and toss well. Weigh them down with a bag of ice water or frozen peas and refrigerate for at least 30 minutes, or up to 4 hours.
3. Pour off the water that has collected. Squeeze handfuls of cucumber until no more water drips out, then repeat with the rest. (Alternatively, spin them in a salad spinner.)
4. Thinly slice the shallot. Slice the scallions on a sharp diagonal, keeping the dark green tops separate for garnish.
5. In a large bowl, whisk together the gochujang, gochugaru, sesame oil, soy sauce, rice vinegar, sugar and garlic.
6. Add the cucumbers, the scallion whites and light greens, and the shallot to the dressing. Massage the dressing into the cucumbers for about 1 minute. Just before serving, add the sesame seeds and dark scallion greens and toss gently.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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GarlicScallionShallotCucumberGochujang