Spicy Cucumber Salad
Directions
- 1Slice up around 12 ounces of cucumber into small circles.
- 2Slice up around 12 ounces of cucumber into small circles.
- 3Slice up around 12 ounces of cucumber into small circles.
- 4Throw the cucumber into a bowl and cover it in salt.
- 5Throw the cucumber into a bowl and cover it in salt.
- 6Throw the cucumber into a bowl and cover it in salt.
- 7Let it sit for around 10 minutes to draw out the liquid.
- 8Let it sit for around 10 minutes to draw out the liquid.
- 9Let it sit for around 10 minutes to draw out the liquid.
- 10Rinse and drain the cucumbers.
- 11Rinse and drain the cucumbers.
- 12Rinse and drain the cucumbers.
- 13Add one tablespoon of soy sauce, one tablespoon of vinegar, one tablespoon of Korean red chili powder, a teaspoon of monk fruit sweetener, and a tablespoon of sesame seeds.
- 14Add one tablespoon of soy sauce, one tablespoon of vinegar, one tablespoon of Korean red chili powder, a teaspoon of monk fruit sweetener, and a tablespoon of sesame seeds.
- 15Add one tablespoon of soy sauce, one tablespoon of vinegar, one tablespoon of Korean red chili powder, a teaspoon of monk fruit sweetener, and a tablespoon of sesame seeds.
- 16Mix it all together.
- 17Mix it all together.
- 18Mix it all together.
Ingredients
- 12 oz Persian cucumbers
- 12 oz Persian cucumbers
- 12 oz Persian cucumbers
- 1 tablespoon rice vinegar
- 1 tablespoon rice vinegar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds
- 1 tablespoon sesame seeds
- 1 tablespoon sesame seeds
- 2 teaspoon monkfruit sweetener
- 2 teaspoon monkfruit sweetener
- 2 teaspoon monkfruit sweetener
- 1 tablespoon soy sauce
- 1 tablespoon soy sauce
- 1 tablespoon soy sauce
- 1 tablespoon gochugaru (korean red pepper powder)
- 1 tablespoon gochugaru (korean red pepper powder)
- 1 tablespoon gochugaru (korean red pepper powder)
- 1 salt
- 1 salt
- 1 salt
Equipment
knifebowlchopsticks