Green Chili and Cucumber Salad recipe - ingredients, nutrition and when to eat it
This crisp side dish combines green chili peppers and cucumber with a light vinegar dressing. Its tangy, fresh flavor brightens up a summer meal.
Side dishes · 10 minutes to cook
Nutrition (per 150.5g serving): 57.1 kcal · protein 3g · carbohydrate 9.2g · fat 1.6g · sodium 401.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Toss everything together just before serving so the cucumber doesn’t release too much water.
Tips: If the green chilies are too spicy, remove the seeds or use mild Korean peppers instead.
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Ingredients (1 serving)
- Cucumber — 0.5 pc
- Green chili pepper — 2 pc
- Vinegar — 1 Tbsp
- Gochujang — 0.5 Tbsp
- Soy sauce — 0.5 tsp
- Toasted sesame seeds — 1 tsp
- Garlic — 0.5 clove