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Korean Crunch Cucumber Salad

Korean Crunch Cucumber Salad is a quick, crunchy side dish with a tangy and slightly spicy flavor. Made with cucumbers, carrots, and onions, it needs no cooking or fermentation. Simply chop the vegetables, mix the dressing, and toss everything together. Serve it with ham, roast beef, turkey, or other main dishes.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 people
Ingredients Method

Ingredients
  

  • 1 large English cucumber cut into 2-inch julienne strips
  • 1 small carrot cut into 2-inch julienne strips
  • 1 small onion thinly sliced
  • 10 g spring onions cut into 2-inch pieces
  • 1 tsp salt
  • ½ tsp chili paste
  • ½ tsp garlic minced
  • ½ tsp honey
  • ½ tsp paprika
  • 10 ml rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil

Method
 

  1. Add the cucumber and carrot to a medium bowl. Sprinkle with salt and toss well. Cover the bowl with a plate or clean cloth and let the vegetables sit for 15 minutes. Tilt the bowl and drain any excess water.
  2. Add the sliced onion and spring onions. Toss everything together.
  3. In a small bowl, mix the chili paste, garlic, honey, paprika, rice vinegar, soy sauce, and sesame oil until combined.
  4. Pour the dressing over the vegetables. Toss until the dressing coats all the vegetables.