I don't think it's recognized just how talented RPL is. Yes, she makes tasty recipes, but I don't think people appreciate enough how technically sound and innovative her recipes are. For example, in this video she walks you through why she chose specific varieties of cucumbers for the salad, and then why she chose to smash them. Throughout her entire catalog, you can tell what an artisan she is when it comes to vegan food. Not only is she extremely well-educated on the history and science behind food (both vegan and non-vegan) but she has the creativity, intelligence, vision and boldness to know when and where to try new things to create a recipe that is not only interesting but delicious. Just look at her decision to add vegan milk to her vegan egg recipe or how she created her own meat for her Crunchwrap Supreme. Such a talent! We really are lucky to have her sharing her gift with us!
Not to mention-Nisha is such a great teacher and entertaining as well! It’s a killer combo that makes her my favorite food UA-camr by far. Oh-and her recipes range from easy to complex, depending on where the day would take you, and even the complex ones are relatively achievable, just more complex in flavor and perhaps more expensive and time consuming. Just a brilliant channel over all.
Couldn’t agree more! Probably my absolute fave plant based recipe creator because I love the why behind every ingredient and technique too! I always look forward to her videos!!
As an East Asian myself this video warms my heart because I love the huge variety of different veggies and sauces that I grew up with. Makes my transitioning into eating more plant-based all the easier!
@@rickochetz 😂 that makes me smile and laugh. I mentioned this in my Gobi Manchurian video, but Indo-Chinese cuisine came about hundreds of years ago when Cantonese immigrants moved to India and opened Cantonese restaurants, but started to adapt their recipes to meet the local Indian palate, which liked spicier foods and fried foods 😆
As a korean vegan who loves indian food , i am blessed to have found this channel and seeing you making oimuchim which you pronounced perfectly makes me feel even happier:)
You're welcome! P.S. Despite being a relatively small city, Syracuse, NY has a remarkably abundant supply of Asian, Indian, Middle Eastern, and "European" grocery stores and restaurants. Yes, the climate in the winter months 🥶 isn't much of a selling point in tourist guides but the cost of living and the quality of life are exceptional.
My ex-wife and family laughed because I scrape carrots with a butcher knife before cutting them, rather than peel them with a peeler. To me, it awakens their flavor, kind of like crushing dry herbs before putting them in soups, etc.
the sauce is sooooooo good and versatile in korean cuisine!! i like to add this sauce on top of soba noodles, add some veggies (such as lettuce, bean sprouts, carrots, and scallions), and make a nice bibimguksu dish!! so refreshing and perfect for the summer :)
Oooo I can’t wait to make this! For the last year I’ve been making my meals more veggie central, and I’ve got to the point now where I can go for a whole week not using meat in anything without even thinking about it. Having flavorful recipes on hand has been crucial in making it happen. Thank you! 🙏
I started shopping at our local Korean market after you recommended a few things in one of your past videos, and it has been amazing to try new things! Hubby and I can't wait to try this salad.
Cucumbers are in season in our greenhouse…. there are sooo many!! One thing I do to use them up is make “Cuc Cubes”. I purée them in the food processor and then pour the purée into ice cube trays and freeze them. I use the Cuc Cubes in smoothies all year round. For sure I’ll be making this Spicy Cucumber Salad!! We’ll just have to have a few less Cuc Cubes in our freezer🤣. I can’t wait to make this, thanks for sharing the recipe Nisha. 🌎💦Ⓜary🇨🇦
This was amazing! We made this and your lentil curry (which is a regular in our house) last night. It was so good! We had lots of left overs for lunches too. We were able to buy all the ingredients we didn't already have at home (cucumbers, goshugaru, goshujang, scallions, shallots) for less than $10. So it was pretty affordable too and I have a lot of those ingredients for next time. We are going to look up more recipes to use the goshujang as well.
Thank you for your informative videos! I love the tips about smashing the cucumbers- and which cucumbers will work better. I'm often put off trying a new recipe when I can't find the ingredient called for, but I don't know enough about the varieties to make an informed decision to choose an alternative. Also, loved your comment about having rage because it's 2022. So true! Thanks for making me laugh and providing great recipes.
☺️ thanks for your thoughtful comment, Laurie! I’m so glad you enjoy my videos and find them informative! And hopefully the smashing will help release a little bit of that rage.
Love the info about the different types of cucumbers! I made a cucumber salad last summer with pole cucumbers (the only kind I could find) and I was disappointed in it. I’m excited to try your recipe with Korean or Persian cucumbers!
Yes, same here. They’re fine if they’re just part of a bigger salad but they’re not great as the star of a salad. Hope you’ll enjoy this salad! The Persian ones are so fun and cute and easy to smash :)
I’m so excited to try this. My favourite way to eat cucumbers is with lots and lots of fresh Italian parsley, a small shallot, juice and zest of a lemon and some salt and pepper. It’s delicious and very refreshing. Xxx
This looks great, can't wait to try it! As others have said, love the way you explain things because I'm always questioning things and whenever I watch your videos, you always are so helpful and a great teacher. Plus, you are hilarious:-) I always find myself laughing at your silliness. Would it be weird to add shredded carrots???
I am Korean and make stuffed cucumber kimchi (made with kirby cukes) all summer long. I was so happy to see this video. Thank you for recognizing Korean cuisine. If available (summer time only) kirby cukes are another option and in my opinion better than Persian cukes for this salad. Btw I just recently discovered this channel and love it because my Korean palate loves the spice and strong flavours of Indian food :).
I’ve really got to try this. I make a cucumber and onion salad all summer that’s just vinegar (I just use whatever flavor appeals to me at the moment-I last used white wine vinegar), sugar, water, salt and pepper for the liquid/dressing, then sliced onions and cucumbers. We always eat it cold, and it’s recommended that the mixture has time to ‘marinate’ before eating. I love using the Persian cucumbers, too, and whatever sweet onions are good in my stores.
I now buy the large volumes of Chili paste and spice to make this dressing. I love it soo much I put it on salads as my go to dressing. It is great on veggies too. Thank you for this video and great instructions. You guys make great videos.
I’d love to see your take on Fattoush! There’s a local Mediterranean restaurant near me who has the BEST fattoush but I can’t recreate it for the life of me.
Just made this and it's super. I got small cukes from Trader Joe's. I also used my tofu press to get the liquid out quickly, works great. I added a little fresh lime juice.
I make a version of this at home - smashed cumber salad is amazing. I prefer the technique of placing them in a plastic bag and smashing with a rolling pin, you get more shaggy/craggy chunks of cucumber!
Instead of Gochujang, I used a mix of Tomato Paste+Chilli powder and it worked. It has the umami flavour just like in Gochujang. Thanks for the recipe..!
Smashing the cucumber is a brilliant idea! Do you find that it helps to soak up the flavour more? Does it hold it in - or does it seep out if you left it overnight after dressed?
I lived in South Korea for about 7 years and 오이무침 (oi muchim) was one of my absolute faves. So yum! Glad you found it and love it...I can totally relate to the mind blowing experience. Don't know if you'd like a sweet potato (not sweet potato the actual veg, but a regular potato with a sweet kick to it) side dish. Look up 알감자조림 (algamja jorim). Let me know if you try it and what you think :)
@@RainbowPlantLife Two more that I really like are both packed with colourful veggies and super flavourful --> 잡채 (japchae), made with glass noodles and super tasty because you're meant to cook each vegetable on its own so the flavour of each is maintained when the whole dish comes together. And 비빔밥 (bibimbap), a very traditional Korean dish that I think dates back to the Joseon Dynasty period and a food the king used to eat often. I love the beautiful presentation of it...and then you mix it all together before eating it - so it's kind of a beautiful, delicious "mess". Hope you try those and enjoy them as much as I do!
This looks delicious and live the cucumber hack! Do you make a lot of dishes with the dried mushrooms from the asian supermarket? Some how there so intimidating to me 😂
Omg that looks SO GOOD! Hahaha, anger or rage. I LOVE how you explain why you do what you do. Thank you for always curating amazing videos. We recommend every person, vegan or non-vegan, to you.
Love making Korean dishes and the spicy cucumber is always on the list. I substitute cane sugar for coconut sugar and love it. My favorite side dish is spicy Kongnamul muchim. I make kimchi throughout the year and it’s so good with a nice rice dish with the spicy cucumbers and bean sprouts.
Oh I totally forgot about this salad. I use to like in Hawaii and as a foodie I loved trying new food. It was such an Asian melting-pot. Thank you Vegan friend for this beautiful recipe. I'll have to try it.
I haven't seen or tried this type of salad before. Now I want to find out what it tastes like. Seems like I have to do some shopping of new ingredients.
My Chinese mother-in-law smashes a whole cucumber with a cleaver. Then chop into about 1.5" long pieces along the length.. No need to slice into halves or quarters. It's fast and the seeded center perfectly crushed to melt into your mouth as you savor the crunch of the outer layer. With tender Asian cucumbers no need to take out the seeded part. Marinates in the dressing easily this way.
I am not a vegan, but I try to be intentional with eating a few animal-free meals a week. I love your channel and have been a “silent” viewer for some years. Thank you so much!
If you’re going to do one thing, you have to I mean, have to make this recipe! I just made this as a side for my dinner and had to make more because it was that good! I’m blown away !
Yassss I love cucumber salads! Also, weird question, I’ve been craving seaweed recently, and i do have a lower iodine level, bc I have hypothyroidism, so ive been wondering if my iodine levels are lower?
Hope you’ll give it a go :) I’m not a nutritionist a doctor so I can’t say for sure, but seaweed is an incredible source of iodine! I eat it regularly for that reason but also because I enjoy it. An easy way to get started is with those seaweed snacks :)
To avoid having chili and garlic on your hands, which can burn your eyes, and other things, if you touch them, I suggest tossing the cucumbers into a bag, pouring the dressing in, and massaging it inside the bag. No mess, no pain, and a quick wash of the bag… easily reused.
![[Oi Muchim] Korean Cucumber Salad 오이무침 How to Prevent it from Getting Watery After Making it](/img/n.gif)
This recipe is a 20 out of 10!! The flavor profile of the sauce with the freshness of the cucumber is 😳 this will be a go to! Thank you!!
I’m so happy you tried it and loved it!
I totally agree!❤Just made it and, oh boy, it's really some flavor-explosion❤❤❤
I don't think it's recognized just how talented RPL is. Yes, she makes tasty recipes, but I don't think people appreciate enough how technically sound and innovative her recipes are. For example, in this video she walks you through why she chose specific varieties of cucumbers for the salad, and then why she chose to smash them. Throughout her entire catalog, you can tell what an artisan she is when it comes to vegan food. Not only is she extremely well-educated on the history and science behind food (both vegan and non-vegan) but she has the creativity, intelligence, vision and boldness to know when and where to try new things to create a recipe that is not only interesting but delicious. Just look at her decision to add vegan milk to her vegan egg recipe or how she created her own meat for her Crunchwrap Supreme. Such a talent! We really are lucky to have her sharing her gift with us!
This is such a thoughtful and sweet comment. Thank you for making my day, Taylor!
@@RainbowPlantLife You deserve it! All your hard work shines through!
Not to mention-Nisha is such a great teacher and entertaining as well! It’s a killer combo that makes her my favorite food UA-camr by far. Oh-and her recipes range from easy to complex, depending on where the day would take you, and even the complex ones are relatively achievable, just more complex in flavor and perhaps more expensive and time consuming. Just a brilliant channel over all.
Couldn’t agree more! Probably my absolute fave plant based recipe creator because I love the why behind every ingredient and technique too! I always look forward to her videos!!
"if you have any anger or rage... of course you do. It's 2022." I actually laughed out loud. Love your channel!
Still the advice applies: Don‘t be too hungry while cooking ;)
As an East Asian myself this video warms my heart because I love the huge variety of different veggies and sauces that I grew up with. Makes my transitioning into eating more plant-based all the easier!
🥰 that’s so sweet to hear! Where are you and your family from?
We’re from Southern China! Lots of great Cantonese food but that means that I have baby mouth since Cantonese cuisine is usually not very spicy lol
@@rickochetz 😂 that makes me smile and laugh. I mentioned this in my Gobi Manchurian video, but Indo-Chinese cuisine came about hundreds of years ago when Cantonese immigrants moved to India and opened Cantonese restaurants, but started to adapt their recipes to meet the local Indian palate, which liked spicier foods and fried foods 😆
As a korean vegan who loves indian food , i am blessed to have found this channel and seeing you making oimuchim which you pronounced perfectly makes me feel even happier:)
🥹 I’m honored! Thank you for sharing that with me!
Cucumbers don't have to be boring and basic, and you are proving it! 😊 Creativity always brings great results!
Absolutely! Cucumbers can be such a great base :)
I felt that “of course you do, it’s 2022”!
I’ve got some cucumber I need to use and the bottom of a gochujang tub to clear out. Thank you Nisha!
“If you have any anger or rage, of course you do because it’s 2022…” 🤣🤣🤣🤣🤣🤣🤣🤣 btw, you have THE BEST happy dances ever 😁👍🌻🌻🌻
🥰 glad you enjoy my happy dances! A nice little moment of joy after processing my rage 😂
Aside from your clear-cut instructions and wonderful selections of dishes you are just so adorable. Thank you!
☺️ consider me flattered! Thank you!
You're welcome!
P.S. Despite being a relatively small city, Syracuse, NY has a remarkably abundant supply of Asian, Indian, Middle Eastern, and "European" grocery stores and restaurants. Yes, the climate in the winter months 🥶 isn't much of a selling point in tourist guides but the cost of living and the quality of life are exceptional.
I love that you explain why you do certain things. It has made me a better cook!
My ex-wife and family laughed because I scrape carrots with a butcher knife before cutting them, rather than peel them with a peeler. To me, it awakens their flavor, kind of like crushing dry herbs before putting them in soups, etc.
@@id10t98 I scrape instead of peel too! You lose a lot less when you do that and good, fresh carrots really don't need peeling.
the sauce is sooooooo good and versatile in korean cuisine!! i like to add this sauce on top of soba noodles, add some veggies (such as lettuce, bean sprouts, carrots, and scallions), and make a nice bibimguksu dish!! so refreshing and perfect for the summer :)
Oooo I can’t wait to make this! For the last year I’ve been making my meals more veggie central, and I’ve got to the point now where I can go for a whole week not using meat in anything without even thinking about it. Having flavorful recipes on hand has been crucial in making it happen. Thank you! 🙏
I love to hear this! So happy you’ve been eating more veggie heavy meals and as a result, craving less meat.
Amazing! The flavours in this salad indeed looks like a big dill
Okay, this is a new favorite emoji!
I started shopping at our local Korean market after you recommended a few things in one of your past videos, and it has been amazing to try new things! Hubby and I can't wait to try this salad.
That’s so great to hear! It’s also expanded my culinary world!
It opens your eyes to how other cultures eat and how deliciously nutritious it all is, too.
As a Korean, thank you for showcasing our cuisine!!
It's 2022 . 🤣 Stress relief vital.💚
Lol right?
You always expand my cooking in fun ways so THANK YOU!
🥰 That’s so nice to hear!
I absolutely love cucumbers. I’m always looking for a new way to eat them. Thanks for the recipe. You always come up with the best videos
🥰 I’m flattered you think so!
Any tips? Just got way too many cucumbers and was looking for different ways to eat them.
I tried this salad and it was A BIG HIT in my family. LITERALLY EVERYONE LOVED IT 💖💖
So thrilled to hear it as a hit!
Cucumbers are in season in our greenhouse…. there are sooo many!! One thing I do to use them up is make “Cuc Cubes”. I purée them in the food processor and then pour the purée into ice cube trays and freeze them. I use the Cuc Cubes in smoothies all year round. For sure I’ll be making this Spicy Cucumber Salad!! We’ll just have to have a few less Cuc Cubes in our freezer🤣. I can’t wait to make this, thanks for sharing the recipe Nisha. 🌎💦Ⓜary🇨🇦
That is so clever! I’m glad you’re excited to try this out, Mary!
Love the pumped up flavors in your recipes! And your witty humor is adorable.
💕😊
This was amazing! We made this and your lentil curry (which is a regular in our house) last night. It was so good! We had lots of left overs for lunches too. We were able to buy all the ingredients we didn't already have at home (cucumbers, goshugaru, goshujang, scallions, shallots) for less than $10. So it was pretty affordable too and I have a lot of those ingredients for next time. We are going to look up more recipes to use the goshujang as well.
Thank you for your informative videos! I love the tips about smashing the cucumbers- and which cucumbers will work better. I'm often put off trying a new recipe when I can't find the ingredient called for, but I don't know enough about the varieties to make an informed decision to choose an alternative. Also, loved your comment about having rage because it's 2022. So true! Thanks for making me laugh and providing great recipes.
☺️ thanks for your thoughtful comment, Laurie! I’m so glad you enjoy my videos and find them informative! And hopefully the smashing will help release a little bit of that rage.
@@RainbowPlantLife Maybe I'll try a mallet--a la Wiley Coyote! LOL
Hi Nisha, I just made this and it’s delishhhh! Thank you for sharing this amazing recipe 🤤😋
So glad you’re back
Love the info about the different types of cucumbers! I made a cucumber salad last summer with pole cucumbers (the only kind I could find) and I was disappointed in it. I’m excited to try your recipe with Korean or Persian cucumbers!
Yes, same here. They’re fine if they’re just part of a bigger salad but they’re not great as the star of a salad. Hope you’ll enjoy this salad! The Persian ones are so fun and cute and easy to smash :)
I'm a spice girl and love Korean dishes because of it. This is a great recipe and the sauce can also be used with white radish-Yum!😃
I am a huge spice fan too! Ooh intriguing, I am not a huge radish fan but I bet this dressing would make me like them haha.
very good salad,thank you
So delicious 😋 Greetings from Scotland 😊 Have a great day everyone 🌻
I’m so excited to try this. My favourite way to eat cucumbers is with lots and lots of fresh Italian parsley, a small shallot, juice and zest of a lemon and some salt and pepper. It’s delicious and very refreshing. Xxx
That does so sound so refreshing! Hope you’ll enjoy this version :)
This looks great, can't wait to try it! As others have said, love the way you explain things because I'm always questioning things and whenever I watch your videos, you always are so helpful and a great teacher. Plus, you are hilarious:-) I always find myself laughing at your silliness. Would it be weird to add shredded carrots???
Thank you so much for your feedback Laurie! I’m so glad that you find them informative and helpful! Shredded carrots would be great to here.
Osmosis! As a biology teacher, I am so happy to hear this word used correctly. :)
I'm about to have so many cucumbers from my garden and I'm definitely going to be making this. Going to my local Asian market tomorrow!
That’s so amazing! I’m sure it will be even more special with homegrown cucumbers!
“Of course you have rage; it’s 2022.” Brilliant! Can’t wait to make this.
I am Korean and make stuffed cucumber kimchi (made with kirby cukes) all summer long. I was so happy to see this video. Thank you for recognizing Korean cuisine. If available (summer time only) kirby cukes are another option and in my opinion better than Persian cukes for this salad. Btw I just recently discovered this channel and love it because my Korean palate loves the spice and strong flavours of Indian food :).
Definitely trying this. You’re my favorite UA-camr! Love your recipes!
Just made this today and WOW! Mind blowing is an understatement. This is INSANELY good!
Love to hear that! I’m so glad you think so, Kayla.
Yum that looks amazing thankyou so much love your food xxx
Thank you Karen! I’m so happy you do!
I’ve really got to try this. I make a cucumber and onion salad all summer that’s just vinegar (I just use whatever flavor appeals to me at the moment-I last used white wine vinegar), sugar, water, salt and pepper for the liquid/dressing, then sliced onions and cucumbers. We always eat it cold, and it’s recommended that the mixture has time to ‘marinate’ before eating. I love using the Persian cucumbers, too, and whatever sweet onions are good in my stores.
I now buy the large volumes of Chili paste and spice to make this dressing. I love it soo much I put it on salads as my go to dressing. It is great on veggies too. Thank you for this video and great instructions. You guys make great videos.
Looks very refreshing!
I’d love to see your take on Fattoush! There’s a local Mediterranean restaurant near me who has the BEST fattoush but I can’t recreate it for the life of me.
Ooh I love that suggestion!
Love your flavor combinations: Always inspiring, always creative and always delicious!
Thank you Rob! I’m so honored to hear that!
I LOOOOOOOOOOOOOVE Cucumbers, they are so underrated. This looks great (I also call them cukes) Nice to see you back!
i love what you do. please never stop!
☺️ that’s very nice to hear! Thanks Paul!
Tried this tonight and it was sooooooooo yummyyyyyy! 🥰Thank you for sharing this recipe!
Just made this and it's super. I got small cukes from Trader Joe's. I also used my tofu press to get the liquid out quickly, works great. I added a little fresh lime juice.
wow - almost 800k subs. you deserve it.
🥰 thank you thank you!
This dish looks amazing. I have two cucumbers and couldn't decide what I wanted to do with them. Now I know! Thank you! :)
Excellent timing, love when it works out that way :)
Looking forward to using this recipe. Thanks
I love to hear that! Enjoy!
Ohh this would be excellent over rice noodles ❤️
I make a version of this at home - smashed cumber salad is amazing. I prefer the technique of placing them in a plastic bag and smashing with a rolling pin, you get more shaggy/craggy chunks of cucumber!
Ty this looks so good!
Instead of Gochujang, I used a mix of Tomato Paste+Chilli powder and it worked. It has the umami flavour just like in Gochujang. Thanks for the recipe..!
I was salivating as I watched the salad being made, specially during the dressing part. 🤤
Looks incredible!
I love cucumbers. Definitely going to make this next time I have a glut from my garden
I’m so glad you made this recipe! I keep seeing it all over UA-cam but it’s not always vegan.
Hope you’ll love it! It’s so fun and flavorful.
This is amazing! Looking forward to making this ASAP, probably tomorrow. Yum. Thank you.
Love to hear you’ll be making it so soon! ☺️
Yummmm! I love spicy cucumber salad
Smashing the cucumber is a brilliant idea! Do you find that it helps to soak up the flavour more? Does it hold it in - or does it seep out if you left it overnight after dressed?
Can't wait to try this!!!
I lived in South Korea for about 7 years and 오이무침 (oi muchim) was one of my absolute faves. So yum! Glad you found it and love it...I can totally relate to the mind blowing experience. Don't know if you'd like a sweet potato (not sweet potato the actual veg, but a regular potato with a sweet kick to it) side dish. Look up 알감자조림 (algamja jorim). Let me know if you try it and what you think :)
So cool that you lived there! I’d love to hear about some of your other favorites. I’ll look up the one you mentioned!
@@RainbowPlantLife Two more that I really like are both packed with colourful veggies and super flavourful --> 잡채 (japchae), made with glass noodles and super tasty because you're meant to cook each vegetable on its own so the flavour of each is maintained when the whole dish comes together. And 비빔밥 (bibimbap), a very traditional Korean dish that I think dates back to the Joseon Dynasty period and a food the king used to eat often. I love the beautiful presentation of it...and then you mix it all together before eating it - so it's kind of a beautiful, delicious "mess". Hope you try those and enjoy them as much as I do!
Definitely going to try this
Hope you’ll love it 😊
this looks sooooo good
This looks so tasty! I can’t wait to try it!!!
Hope you’ll love it as much as we do :)
This looks delicious and live the cucumber hack! Do you make a lot of dishes with the dried mushrooms from the asian supermarket? Some how there so intimidating to me 😂
Omg...Just realised it took me 2 years to make this dish 😂😂😢😢😢
Loved the recipe. Yummy
Looks delicious !
I love the Asian market!
Omg that looks SO GOOD! Hahaha, anger or rage. I LOVE how you explain why you do what you do. Thank you for always curating amazing videos. We recommend every person, vegan or non-vegan, to you.
so delicious!!
"Of course you do, ir's 2022", LOL
Love making Korean dishes and the spicy cucumber is always on the list. I substitute cane sugar for coconut sugar and love it. My favorite side dish is spicy Kongnamul muchim. I make kimchi throughout the year and it’s so good with a nice rice dish with the spicy cucumbers and bean sprouts.
Coconut sugar would be great here! Homemade kimchi with one of those salads and rice sounds delish!
You have a wonderful channel. Any advice to up and coming food channels? That would be an awesome video! 😆
Oh I totally forgot about this salad. I use to like in Hawaii and as a foodie I loved trying new food. It was such an Asian melting-pot. Thank you Vegan friend for this beautiful recipe. I'll have to try it.
Love your spunk and spark Nisha! Keep up the great work ❤️🌈👍😂🌞
Anger? rage? Of course I do it's 2022.
Thank you.
I haven't seen or tried this type of salad before. Now I want to find out what it tastes like. Seems like I have to do some shopping of new ingredients.
This will get put on the table soon to make a summer delicious crime scene! lol
cant wait to make this soon for me i never had spicy cucumber salad before perfect for my after office meals
I hope you will love it, Ramya!
Looks super tasty!!!!!!!!!!!!!!!!!!
Very good indeed. 🎊
This recipe is really great, i just added zucchini and pumpkin seeds for more protein and i can't just get enough of this dish
Haha the green bell pepper of the cucumber world. You are so right though, life is too short to eat green peppers
Oh try using garlic chives as a garnish! Those are yummy!
Looks yuuum!!!!!
Awesomeness 😊
Delicious! I just made it next to spicy tofu with rice.
Yum! Such a Great combo!
A delicious crime scene!!! Added to this weeks meal plan- YUM
Haha indeed it is :) hope you’ll love it!
My Chinese mother-in-law smashes a whole cucumber with a cleaver. Then chop into about 1.5" long pieces along the length.. No need to slice into halves or quarters. It's fast and the seeded center perfectly crushed to melt into your mouth as you savor the crunch of the outer layer. With tender Asian cucumbers no need to take out the seeded part. Marinates in the dressing easily this way.
have to use a standard cucumber but i'll make it work!
I am not a vegan, but I try to be intentional with eating a few animal-free meals a week. I love your channel and have been a “silent” viewer for some years. Thank you so much!
Hey Lukas, thanks for stopping by to say hello! I’m so glad that my recipes and videos are helping you eat fewer animal products-that’s a big win!
If you’re going to do one thing, you have to I mean, have to make this recipe! I just made this as a side for my dinner and had to make more because it was that good! I’m blown away !
Yassss I love cucumber salads! Also, weird question, I’ve been craving seaweed recently, and i do have a lower iodine level, bc I have hypothyroidism, so ive been wondering if my iodine levels are lower?
Hope you’ll give it a go :) I’m not a nutritionist a doctor so I can’t say for sure, but seaweed is an incredible source of iodine! I eat it regularly for that reason but also because I enjoy it. An easy way to get started is with those seaweed snacks :)
Fantastic recipe. How long do you think this will last as left overs? Two or three days? Maybe only one if we squish the cucumber? TY
To avoid having chili and garlic on your hands, which can burn your eyes, and other things, if you touch them, I suggest tossing the cucumbers into a bag, pouring the dressing in, and massaging it inside the bag. No mess, no pain, and a quick wash of the bag… easily reused.
I can’t wait to try this, as I have all but one of the ingredients in my pantry - and it’s not gochujang!
Yay, love that you already have gochujang!
"Of course you do, It's 2022" 🤣😂🤣😂💀