Spicy Cucumber Salad recipe - ingredients, nutrition and when to eat it
This summer side dish is made with thinly sliced overripe Korean cucumber, which has grown firm, tossed in a tangy and spicy dressing.
This summer side dish is made with thinly sliced overripe Korean cucumber, which has grown firm, tossed in a tangy and spicy dressing. Its crunch pairs with the bright tang of vinegar and the bite of chili flakes, making it a refreshing addition to a meal on a hot day.
Side dishes · 15 minutes to cook
Tips: If the cucumber releases a lot of water, gently squeeze it before tossing so the dressing's flavor stays distinct.
Tips: For a chilled version, refrigerate it for about 10 minutes after mixing.
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Ingredients (1 serving)
- Young Korean radish — 180 g
- Korean red pepper flakes — 1 tsp
- Vinegar — 1 Tbsp
- Salt — 0.3 tsp
- Garlic — 0.5 tsp
- Sugar — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp