Coir Raincoat Cucumber Salad
A deliciously fun way to make and enjoy cucumber salad. With spices of gochugaru, sesame and sweet coconut aminos.
Equipment
- 1 pair of chopsticks
Ingredients
- 4-5 Persian cucumbers
- 1/2 tsp sea salt
- 1 1/2 tbsp coconut aminos
- 2 tsp coconut sugar
- 1/2 tsp toasted sesame oil
- 2 tsp gochugaru Korean dried chili
- 1 tsp sesame seeds
- 1 tsp black sesame seeds can sub for regular or vice versa
Instructions
- Onto a cutting board, place a cucumber parallel between a set of chopsticks.
- Using a knife, begin cutting slices about 1/8 inch from one another from top to bottom. Not cutting all the way through the cucumber, using the chopsticks as barrier to only cut about 3/4th of the way down.
- Then flip the cucumber to have the uncut side facing up. Placing it between the chopsticks. Cut the same way on this side, but cutting at a slight diagonal this time.
- Once both sides are cut, you should be able to gently pull apart to see an accordion type shape.
- Repeat this process for all the cucumbers.
- Once cut, place cucumbers into a bowl and top them with 1/2 tsp of sea salt.
- Allow the cucumbers to sit for about 20-30 minutes refrigerated (if you want to keep them cooled)
- Then top with remaining ingredients and carefully mix together until thoroughly combined.
- Enjoy with rice or on its on as a side dish!