Korean Spiced Cucumber

This is a fun spin on Korean cucumber salad, giving heat and flavor to the cucumber, and it is easy and quick to put together. If using the tamari, then it is gluten free and vegan!

1 lb English Cucumber or 4-6ea Persian cucumber

3 Tbls Soy sauce - I use GF tamari

1 Tbls Honey

1/2 Tbls rice vinegar

1 Tbls Goshugaru chili powder, I like the more coarse ground

1 Tbls Toasted sesame seeds

4 Cloves garlic, minced

1 tsp Sesame oil

Optional: Add 1/2 cup of chickpeas, give it a great texture, and fill you up!

If using English cucumbers, slice lengthwise and then cut into cubes or on the bias; it is a preference.

If using the Persian cucumber, cut across, about a 1/4” thick. This will give you a good chew once the salad is done.

Mix the rest of the ingredients, making sure to mix long enough to dissolve the honey.

Drizzle on top and mix. Allow to sit for a few minutes. The cucumber can be refrigerated overnight; however, the salt will draw out the water from it slightly.

Enjoy!