Spicy Gochugaru Smashed Cucumber Salad

Ingredients

• 1.5 lbs Persian cucumbers
• 2 tablespoons gochugaru (Korean chili flakes)
• 3 tablespoons rice vinegar
• 2 tablespoons coconut aminos
• 3 cloves garlic, finely grated
• 1 teaspoon fresh ginger, finely grated
• 1 tablespoon sugar
• 1 tablespoon avocado oil
• 3 scallions, thinly sliced
• 1 tablespoon salt
• 3 tablespoons toasted pumpkin seeds, roughly chopped
• 2 tablespoons crispy shallots(optional)

Instructions

1. 1

   Rinse the cucumbers and trim the ends. Lay each one flat and whack it firmly with the flat side of a knife or a rolling pin until it cracks and splits into rough pieces.

2. 2

   Tear or cut the smashed cucumbers into bite-sized chunks, toss with the salt in a colander, and let drain over the sink for 20 minutes to pull out excess water.

3. 3

   Rinse the cucumbers quickly under cold water and pat very dry with paper towels.

4. 4

   Whisk the gochugaru, rice vinegar, coconut aminos, grated garlic, ginger, sugar, and avocado oil in a large bowl until the sugar dissolves.

5. 5

   Add the dried cucumbers and sliced scallions and toss thoroughly to coat every piece.

6. 6

   Cover and refrigerate for at least 15 minutes so the flavors soak in while the cucumbers stay crisp.

7. 7

   Just before serving, toss again, top with chopped toasted pumpkin seeds and crispy shallots, and serve cold.