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.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Side Dish, Sides
Cuisine: Asian, Korean
Servings: 6 People
Author: Ben Racey
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
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!
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.