Umami Bomb Cucumber Salad

This cucumber salad is one of my favorite things, I cannot tell you how many cucumbers have gone to waste in my fridge with the intentions of making this salad. I really have no excuse either because it’s so quick and easy to make and 90% of the ingredients are already in my cupboards. Whether it’s a quick snack, or I’m trying to lose weight again, or I’m making bulgogi and I need some Korean banchan (all the little side dishes when you go to a Korean restaurant), I make this often. This recipe is my version of a cucumber salad my mom would make the difference between her’s and mine is I do almost a quick pickle with marinade, and I add spice. But I can’t blame her for not making it spicy because I hated anything spicy until I was pregnant and all of a sudden was carrying hot sauce in my purse because nothing was spicy enough. Add as much or as little spice that you’ll enjoy.

Yield: 2 servings

Umami Bomb Cucumber Salad

Umami Bomb Cucumber Salad

Quick, easy, and delicious. Almost a quick pickle with an Asian twist.

Prep Time 5 minutes
Marination Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 English Cucumber
  • 1/4 cup Rice Wine Vinegar
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Sesame Oil
  • 1 teaspoon Chili Garlic Paste
  • 1 tablespoon Sesame Seeds

Instructions

  1. Slice the cucumber thin, I use a mandolin on the second thinnest setting.
  2. Mix all the ingredients together (except cucumbers).
  3. Add cucumbers to the mix and let sit in the fridge for at least 20 minutes.
  4. Sprinkle with toasted or un-toasted sesame seeds.
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