Asian Pride® Cucumber Salad


  1.  In a blender or food processor add ginger, egg yolk, honey, salt, pepper, rice vinegar, gochujang paste, and cilantro. Pulse to puree.
  2. With machine running add sesame oil then slowly drizzle olive oil to form emulsification.
  3. In a bowl toss sliced cucumbers with dressing and allow to rest refrigerated for 20-30 minutes for best flavor.
  4. Serve on chilled plate or in a chilled bowl with a garnish of black sesame seeds.


  • 3 ea Peak Fresh Produce® Cucumber(s), English, peeled and sliced
  • 3 tbsp Asian Pride® Rice Wine Vinegar
  • 1 ea Nature’s Best Dairy® egg yolks
  • 1/2 tsp Peak Fresh Produce® ginger, minced
  • 1 tsp West Creek® Honey
  • 1 tsp gochujang sauce
  • 1/8 tsp Magellan® sea salt
  • 1 tbsp Asian Pride® Sesame Oil
  • 1 cup Roma® Oil, Olive
  • 1 tbsp Peak Fresh Produce® Cilantro, Fresh, chopped
  • 2 tbsp sesame seeds, black