My 80+ Pound Loss Cucumber Salad
My 80+ Pound Loss Cucumber Salad
Ingredients
- 3 cucumbers, medium, peeled and spiralized
- 1 teaspoon salt, or as needed, for drawing out moisture
- 1 pound cooked shrimp, tails removed, roughly chopped
- 1/2 cup red onion, thinly sliced
- 1/2 cup cilantro, fresh, chopped
- 3 tablespoons tamari soy sauce, or to taste
- 2 tablespoons rice vinegar, or to taste
- 1 tablespoon sesame oil, or to taste
- 1 tablespoon Gochujang Korean chili sauce, or to taste
- 1 tablespoon garlic chili crunch oil, or to taste
Instructions
- 1
Spiralize the peeled cucumbers directly into a large mixing bowl. If you don't have a spiralizer, you can thinly slice the cucumbers into ribbons using a mandoline or a vegetable peeler, then julienne them.
⏱️ 5 min
- 2
Sprinkle the salt generously over the spiralized cucumbers. Using your hands, gently massage the cucumbers for 2-3 minutes to help draw out excess moisture. This step is crucial for a crunchy salad.
⏱️ 3 min
- 3
Let the salted cucumbers sit for 5-10 minutes to allow more water to release. Then, firmly squeeze the cucumbers by hand over a sink or separate bowl to remove as much excess water as possible. This prevents the salad from becoming watery.
⏱️ 10 min
- 4
Add the chopped cooked shrimp, thinly sliced red onion, and fresh chopped cilantro to the bowl with the prepared cucumbers.
⏱️ 2 min
- 5
Drizzle the tamari soy sauce, rice vinegar, and sesame oil over the ingredients in the bowl. Add the Gochujang Korean chili sauce and garlic chili crunch oil.
⏱️ 2 min
- 6
Using a spoon or tongs, thoroughly mix all the ingredients together until well combined and the dressing evenly coats everything.
⏱️ 2 min
- 7
Taste and adjust seasonings as needed. You might want more spice, tang, or umami depending on your preference. Serve the finished salad immediately in smaller bowls for enjoyment.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
My 80+ Pound Loss Cucumber Salad
- 3 cucumbers, medium, peeled and spiralized
- 1 teaspoon salt, or as needed, for drawing out moisture
- 1 pound cooked shrimp, tails removed, roughly chopped
- 1/2 cup red onion, thinly sliced
- 1/2 cup cilantro, fresh, chopped
- 3 tablespoons tamari soy sauce, or to taste
- 2 tablespoons rice vinegar, or to taste
- 1 tablespoon sesame oil, or to taste
- 1 tablespoon Gochujang Korean chili sauce, or to taste
- 1 tablespoon garlic chili crunch oil, or to taste
Instructions
- 1
Spiralize the peeled cucumbers directly into a large mixing bowl. If you don't have a spiralizer, you can thinly slice the cucumbers into ribbons using a mandoline or a vegetable peeler, then julienne them.
⏱️ 5 min - 2
Sprinkle the salt generously over the spiralized cucumbers. Using your hands, gently massage the cucumbers for 2-3 minutes to help draw out excess moisture. This step is crucial for a crunchy salad.
⏱️ 3 min - 3
Let the salted cucumbers sit for 5-10 minutes to allow more water to release. Then, firmly squeeze the cucumbers by hand over a sink or separate bowl to remove as much excess water as possible. This prevents the salad from becoming watery.
⏱️ 10 min - 4
Add the chopped cooked shrimp, thinly sliced red onion, and fresh chopped cilantro to the bowl with the prepared cucumbers.
⏱️ 2 min - 5
Drizzle the tamari soy sauce, rice vinegar, and sesame oil over the ingredients in the bowl. Add the Gochujang Korean chili sauce and garlic chili crunch oil.
⏱️ 2 min - 6
Using a spoon or tongs, thoroughly mix all the ingredients together until well combined and the dressing evenly coats everything.
⏱️ 2 min - 7
Taste and adjust seasonings as needed. You might want more spice, tang, or umami depending on your preference. Serve the finished salad immediately in smaller bowls for enjoyment.
⏱️ 1 min