Chopped Korean Salad

For the Salad:
  • 1 english cucumber, sliced lengthwise into quarters and then into thin quarter coins
  • 1 pint mixed cherry tomatoes, cubed
  • 6-8 mini sweet peppers, chopped
  • 1 bunch green onion, chopped
  • ¼ cup fresh cilantro, chopped
For the Dressing:
  • 2 tablespoons gochujang (Korean red chile paste)
  • ½ tablespoon red chile flakes
  • 1 ½ tablespoons toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons honey or maple syrup (for vegan)
  • 3 garlic cloves, minced or crushed

Combine all of the salad ingredients in a big bowl. Add all of the dressing ingredients to a small bowl and whisk to combine thoroughly; pour the dressing over the salad and mix until combined.

  • Yields: 4 servings
  • Preparation Time: 15 minutes
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