Daily Bread recipe: Gochujang Cucumber Salad 

Summertime in Ontario means farm crops are exploding with the vibrant colours of fresh fruits and vegetables. This rainbow of produce also pours into our warehouse and kitchen at this time of year, thanks in large part to the generosity of our 16 farm partners. 

One of the seasonal fruits regularly donated in the summer months is cucumber. Yes, you read that correctly — cucumber is classified as a fruit! Crunchy and mild to taste, cucumbers are very versatile and can be used in anything from salads to sandwich toppers. 

Sei Ki, our Cafeteria Cook at Daily Bread, says his favourite use for cucumbers is this Gochujang Cucumber Salad. This light and refreshing salad is loaded with flavour and just a hint of spice. It’s a great addition to any dinner and, unlike most salads, can be assembled ahead of time. “One of my favourite things about this salad is that its flavour changes as it rests,” says Sei. “You can serve it right away if you prefer a milder dressing, or let the ingredients marry overnight for a salad packed with flavour.” 

Sei and the rest of our kitchen team often cook with produce donated through our Farm to Food Bank program, which last fiscal year got 4.5 million pounds of fruits and vegetables out to our network of food programs across the city. By collaborating with local farmers, we can offer a diverse array of over 50 types of produce, including staples like squash, carrots, onions, and apples. These nutrient-rich foods play a crucial role in promoting the health and well-being of the one in ten Torontonians currently relying on food banks for emergency food access. 

Want to support our efforts to provide fresh, healthy food to those in need? Donate today. 

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Gochujang Cucumber Salad 

Ingredients: 

• 2 English cucumbers 

• 1 tsp kosher salt 

• 4 tsp rice vinegar  

• 4 cloves garlic minced 

• 1 tbsp soy sauce 

• 1 tsp sesame oil 

• 1 tsp sugar 

• 1 tbsp chili oil 

• ½ tbsp sesame seeds  

Instructions: 

1. Rinse cucumbers and slice them at an angle at a thickness of your preference. 

2. Place sliced cucumbers in a bowl and sprinkle with ½ tsp salt. 

3. Mix well and place in fridge for 20 minutes to draw out the water. 

4. Drain water and rinse cucumbers to wash off any excess salt. Pat dry. 

5. Add sesame oil, soy sauce, sugar, rice vinegar, garlic, chili oil, and sesame seeds. 

6. Stir well and serve. 

Note: If you don’t have rice vinegar, you can substitute in regular vinegar. And for extra deep flavours, let this salad chill in the fridge overnight before serving.