Updated: Aug 13, 2020
What to do with all of those cucumbers in the garden? Instead of making them all into pickles, try this spicy and smokey paleo/keto dish! Inspired by the recipe Korean Oi Muchim 오이무침 at Kimchimari.
6 medium cucumbers/4 large cucumbers
1 1/2 tablespoons sea salt
3 tablespoons freshly squeezed lime juice
1 tablespoon fresh lime zest
1/4 cup extra virgin olive oil
1 teaspoon toasted sesame oil
1 tablespoon dried chipotle chili or red pepper flakes
1 teaspoon smoked paprika
2 garlic cloves, very finely minced
1 tablespoon fresh ginger, very finely minced
Salt and pepper to taste
4-6 baked chicken breasts or thighs, cut into strips (optional)
1. Cut the cucumbers into 1/2" slices or spiralize using a vegetable spiralizer or julienne attachment of a food processor. I personally love the noodle shape as it gives the dish a stir-fry feel.
2. Place the cucumber into a large colander fitted over a large bowl and toss with the 1 1/2 tablespoons sea salt. Let sit 30-60 minutes to drain excess water from the cucumbers.
3. In a medium bowl, combine the lime juice, oils, chipotle chili, smoked paprika, garlic and ginger. Whisk until a dressing forms. Season to taste with salt and pepper.
4. Remove the cucumber from the colander. Combine all the ingredients in a large bowl. Garnish with cilantro, roasted peanuts or sesame seeds and green onions. Note: If not serving immediately, keep the cucumber, dressing and chicken separate. Drain any excess water from the cucumber before assembling.