Cucumber Salad

Serving Size 2

Prep Time 15 mins

Cook Time 15 mins

Difficulty Easy

Ingredients

Inspired by: I Heart Umami & Sweet Pea and Saffron

  • 1 package Nasoya Korean Sweet Chili Toss’ables 
  • 12 oz Persian cucumbers, 6 mini cucumbers
  • 1 tsp coarse sea salt
  • Radishes, sliced thinly 
  • Carrots, shredded 
  • Edamame, shelled 
  • Sprinkle toasted black and white sesame seeds to garnish

Tangy vinaigrette:

  • ¼ cup extra virgin olive oil
  • ¼ cup seasoned rice vinegar
  • 1 ½ tablespoons maple syrup
  • 3 tablespoons sesame oil 
  • 1 ½ teaspoons soy sauce
  • Pinch salt
  • 1 -2 cloves garlic, minced

Preparation

  1. Prepare the vinaigrette by adding all ingredients to a jar and shaking until combined.
  2. To spiralize cucumbers: Rinse and pat dry the cucumbers. Trim the tip ends. Place one cucumber between two chopsticks that you don’t mind scuffed up. This prevents you from cutting through (i.e. break) the cucumbers. Make thin straight cuts on the top, about 2mm slices. Flip the cucumber over (with the unsliced surface facing you), make thin slices on diagonal at 45 degrees.
  3. In a large bowl, add the cucumbers and sprinkle with salt. Use your hands to gently rub/distribute the salt to each piece. Take care not to break the cucumber. Set a timer and refrigerate for 15 minutes only.
  4. Rinse the cucumbers under cold tap water for 3-4 times and pat them dry with a clean kitchen towel.
  5. Combine the cucumbers with the dressing right before serving. Top with carrots, edamame, radishes, and Toss’ables. Sprinkle with sesame seeds. Serve cold.

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