Cucumber Salad with Chili Flakes and Garlic

A healthy and, oh so refreshing salad that pairs well with a Japanese or Korean meal. This is a twist to a traditional sunomono (cucumber) salad. I like to mash up chili flakes, roasted sesame seeds and garlic to add a bit of a kick to the traditional version of this salad.

Prep time 10 min + 2 hr marinating time

1 tbsp soy sauce
1 tbsp sesame oil
1/4 cup rice vinegar
1 tbsp mirin
1/2 tsp chili flakes
1 tsp garlic, minced
1 tsp roasted sesame seeds
1 medium cucumber, sliced

In a food processor, slice the cucumber thinly and set aside.

Using a mortar and pestle, crush the chili flakes, minced garlic and sesame seeds for a few min until everything is crushed and combined. Mix the liquid ingredients (soy sauce, sesame oil rice vinegar and mirin) together in a medium bowl and add the crushed, dry ingredients and stir together. 

Toss the cucumber into the dressing and store in the fridge for 2 hrs to marinate before serving.


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