Korean cucumber salad

salad quick recipes summer
Total: 25 min. | Active: 25 min.
vegetarian, gluten-free

The hype surrounding this salad is mainly down to its unusual spiral look, which, with the help of chopsticks, is easier to replicate than it looks. The cucumbers are cut in a special way that allows the spicy chilli sauce to combine particularly well with the crunchy cucumbers. The salad can be prepared in no time and is ideal as a light side dish.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 4 people

Dressing
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp liquid honey
1  garlic clove
½ tsp Gochujang paste (chili paste)
1 cm ginger
1 ½ tbsp sesame seeds, roasted
Cucumbers
12  mini cucumbers
2 pinch salt
To serve
1 bunch coriander, roughly chopped

How it's done

Dressing

In a bowl, mix the soya sauce with all the other ingredients up to and including the sesame seeds.

Cucumbers

One at a time, place the cucumbers between two chopsticks. Make incisions perpendicular to the chopsticks, about 4 mm apart, without cutting all the way through. Turn the cucumbers over so that the cut side is facing downwards and make diagonal incisions, again about 4 mm apart. Place the cucumbers in a bowl, add the salt, leave to absorb for approx. 15 mins. Place the cucumbers in a sieve, drain.

To serve

Mix the cucumbers into the dressing, plate up the salad. Garnish with the coriander.

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