Asian Cucumber Slaw
A fresh & vibrant Asian style cucumber slaw that's dressed with a zingy sesame mayo that has a slight hit of chilli thanks to the spoonful of gochujang that has been added in.
Servings: 6 People
Equipment
- Mixing Bowl
- Box Grater
Ingredients
Mayo Dressing
- 100 g Mayonnaise
- 10 g Gochujang
- 2 tsp Lime Juice
- 1 tsp Sesame Oil
Slaw
- 2 Carrots
- 1 Cucumber
- 1 Banana Shallot (Echalion Shallot)
- 2 tsp Finely Chopped Coriander
Instructions
Mayo Dressing
- Add all of the dressing ingredients into a large mixing bowl then stir, to combine.
Slaw
- Trim the ends off the cucumber, cut it in half down the length then use a spoon to scoop out the seeds. Cut each cucumber piece in half widthways then cut into thin matchsticks.
- Trim the tops off the carrots, peel then grate using a box grater.
- Peel the shallot, cut in half down the length then slice thinly.
- Add all of the prepped veg into the bowl of dressing, along with the chopped coriander then season with salt & pepper and gently mix to combine. Serve straight away!
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1. Making In Advance - This slaw is best served straight away, as the veg will start to release water as it sits. This means that the dressing will start to be watered down & the veg will start to soften. It's best to treat the slaw like a salad!
If you'd like to make this slaw in advance, you could prep the veg & make the dressing then store them separately in the fridge for up to a day.
2. Gochujang - I used AJR Gochujang in the dressing but any brand will work! This dressing has a bit of a kick but feel free to adjust the spice level to suit your taste by adding more or less gochujang.
3. Veg - Feel free to add in extra veg if you like - some red or white cabbage would be a good addition! Keep in mind that you'll need more dressing if you do add more veg in.
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