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Cucumber Kimchi Salad

Fresh organic cucumbers and shredded carrots marinated in sesame oil, rice wine vinegar and red chili sauce.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 5 minutes
resting time 20 minutes
Course Appetizer, Salad, Side Dish
Cuisine Asian

Ingredients
  

  • 2 cucumbers- peeled, cut in half and then sliced
  • 1 cup shredded carrots
  • 1/4 cup toasted sesame oil
  • 3 tbsp rice wine vinegar
  • 1 tbsp red chili sauce (sambal oelek) can be found in any grocery store
  • 1 tbsp garlic- grated
  • 1 tbsp ginger- peeled and grated
  • 1 tbsp korean chili flakes can be found at the grocery store.
  • black sesame seeds
  • salt/ pepper for seasoning

Instructions
 

  • Place cucumbers and carrots in a large bowl. Add garlic, ginger, oil, vinegar, chili flakes, and chili sauce to the bowl. Mix well to combine all of the ingredients.
  • Taste the salad and add salt and pepper to season. Be sure to add a little salt at a time so the salad doesn't become too salty. Cover and place the salad in the refrigerator for 20 minutes or longer. The longer the salad has time to marinate in the dressing, the better the salad will taste.
  • When ready to serve, place salad in a serving bowl and garnish with sesame seeds and extra chili flakes (if desired).