33 Vegan and Gluten-Free Korean Recipes
Quick Asian Cucumber Salad without Soy Sauce Alternative
A refreshing and spicy Korean cucumber salad that's naturally vegan and gluten-free, ready in just 20 minutes.
Equipment
Ingredients
Main Ingredients
cucumber (fresh)
2 piece
carrot (fresh)
1 piece
garlic (minced)
3 clove
ginger (minced)
1 teaspoon
green onion (chopped)
2 piece
sesame oil (toasted)
2 tablespoon
soy sauce (gluten-free)
2 tablespoon
rice vinegar
1 tablespoon
sugar
1 teaspoon
sesame seeds (toasted)
1 teaspoon
gochugaru
1 teaspoon
Instructions
Prepare vegetables
Wash and slice cucumbers into thin rounds or half-moons. Julienne the carrot into thin strips.
Make dressing
In a bowl, combine minced garlic, ginger, green onions, sesame oil, soy sauce, rice vinegar, sugar, and gochugaru.
Combine and season
Add sliced cucumbers and carrots to the dressing bowl. Toss gently to coat all vegetables evenly.
Finish and serve
Sprinkle with toasted sesame seeds. Serve immediately or refrigerate for 10 minutes to enhance flavors.
Original recipe
Storage
Best eaten within 2 days. Store in airtight container in refrigerator.
Notes
• This recipe is naturally vegan and gluten-free
• Can substitute tamari for soy sauce to ensure gluten-free
• Adjust spice level by varying amount of gochugaru
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