Spicy Cucumber Salad
A simple and refreshing salad for the hot summer months! This recipe has a kick from chili oil and bold flavors from soy sauce, garlic & gochugaru. All you need to do is chop and toss so this will be ready in 10 minutes!
Servings 4 servings
Ingredients
- 4 persian cucumbers cut into 2" pieces
- 1 tablespoon chili oil
- 2 tablespoons Chinese black vinegar
- 1 tablespoon low sodium soy sauce
- 3 cloves garlic minced
- 1 teaspoon gochugaru (Korean red chili flakes)
- 1 teaspoon sea salt
- 1 teaspoon sugar
- 1 teaspoon sesame seeds
- Fresh cilantro leaves, for garnish
Instructions
- Wash and cut all cucumbers into 1” long slices. I quartered each cucumber.
- Add cucumber slices into a medium bowl. Add in chili oil, black vinegar, low sodium soy sauce, garlic, gochugaru, salt, sugar and sesame seeds.
- Top with fresh cilantro and serve cold!