Spicy Cucumber Salad (vegan, gluten free)
This spicy cucumber salad is a refreshing vegetarian side dish with a garlicy soy dressing and plenty of crunch.
Ingredients
- 4-5 persian cucumbers
- 1 tsp salt more to salt
- 2 tablespoons rice wine vinegar
- 2 tsp maple syrup
- 1 tsp avocado oil or neutral oil
- 2 teaspoons sesame oil
- 2 tsp tamari or soy sauce (if not gluten free)
- 3 cloves garlic finely minced or grated
- 1 tsp chili flakes more to taste
- Optional to season
- ground Sze Chuan peppercorns
- Korean gochugaru pepper flakes
- Japanese togarashi spice
Instructions
- Cut your cucumbers lengthwise into 1/4 inch thick planks. Add to a bowl and liberally sprinkle with salt. Toss and allow to sit for about 10 minutes.
- After 10 minutes, rinse cucumbers and pat dry with a kitchen towel. Transfer the planks into a large container and prepare your marinade.
- To make marinade, whisk together all remaining ingredients and adjust to taste. Pour over your cucumber planks, cover and shake to coat then let sit in the fridge for about 15 minutes. Enjoy cold!