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

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!

Notes

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.