Korean Cucumber Salad

A crunchy cucmeber salad is a great counterpoint to rich flavors.

Serves 4. 20 minutes

Ingredients

• 6 Persian cucumbers, thinly sliced or cut in long quarters 
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp MOC Chili Olive Oil, plus more to finish
• 1 tbsp low-sodium soy sauce
• 1 tsp toasted sesame oil
• 1 1/2 tsp gochugaru
• 1 tsp rice vinegar
• 1 tsp sugar
• 1 tsp toasted sesame seeds
• A pinch of flaky sea salt

Method

1. Slice the cucumbers thin. Salt and rest 10 minutes. Drain the expressed liquid.
2. Whisk the chili oil, soy sauce, sesame oil, gochugaru, rice vinegar and sugar.
3. Add cucumbers, garlic and green onion. Toss.
4. Chill 10 to 15 minutes.
5. Add sesame seeds and a final splash of MOC Chili Olive Oil. Serve cold.