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Spicy Asian Cucumber Salad

Crunchy spicy Asian cucumber salad with smashed Persian cucumbers, chili heat, and savory umami. A fast, refreshing side dish packed with flavor.
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Prep Time: 10 minutes
Course: Salad
Cuisine: Asian
Diet: Vegan, Vegetarian
Servings: 4 people
Calories: 48kcal
Author: Marwin Brown

Ingredients

For the Salad

  • 4 Persian Cucumbers chopped or smashed
  • 1 teaspoon kosher salt
  • ½ medium Red Onion sliced
  • 2-3 Green Onions white parts
  • 2 tablespoon Korean Gochujang Paste
  • 1 teaspoon Sesame Seeds

For the Dressing

  • 2 teaspoon Soy Sauce
  • 2 teaspoon Sesame Oil
  • 2 tablespoon Rice vinegar
  • ½ teaspoon Fish Sauce

Instructions

Smash Cucumbers

  • Cut cucumbers into thirds. Using a mallet, heavy bottom skillet, or rolling pin smash down on each until they burst open.

Salt Cucumbers

  • Place in a bowl, toss with salt. Set aside for 30 minutes to draw out water. Drain/strain and discard salty water, leave cucumbers in same bowl.

Make Salad

  • Whisk dressing ingredients together in a bowl.
  • Add green onions, red onions, paste, and dressing to cucumbers. Toss well. Serve with sesame seeds.

Nutrition

Calories: 48kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 812mg | Potassium: 160mg | Fiber: 1g | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg
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