Korean Cucumber & Radish Salad
This easy yet tasty Korean salad is so refreshing. It goes deliciously well with any of the main courses, Korean or not. Cucumber and radishes add some nice crunch to the salad that's slightly sweet, sour and spicy.
Yield
4 servingsPrep
8 minCook
0 minReady
10 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cucumbers
washed, peeled if needed, cut into half moon thin slices |
|
| 1 | bunch |
radishes
washed, and thinly sliced |
*
|
| ¼ | cup |
cilantro
freshly chopped |
|
| 1 | clove |
garlic
1 small clove, minced |
|
| 2 | tablespoons |
soy sauce, tamari
or to taste |
|
| 1 | tablespoon |
rice vinegar
or to taste |
|
| ½ | tablespoon |
hot chili peppers
Korean chili pepper, or 1/4 teaspoon cayenne pepper |
|
| ½ | teaspoon |
sesame oil
|
|
| 1 | each |
celery
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cucumbers
washed, peeled if needed, cut into half moon thin slices |
|
| 1 | bunch |
radishes
washed, and thinly sliced |
*
|
| 59 | ml |
cilantro
freshly chopped |
|
| 1 | clove |
garlic
1 small clove, minced |
|
| 3E+1 | ml |
soy sauce, tamari
or to taste |
|
| 15 | ml |
rice vinegar
or to taste |
|
| 7.5 | ml |
hot chili peppers
Korean chili pepper, or 1/4 teaspoon cayenne pepper |
|
| 2.5 | ml |
sesame oil
|
|
| 1 | each |
celery
thinly sliced |
|
Directions
In a bowl, add all the ingredients, then toss together until evenly coated and combined.
Serve or let marinate in the refrigerator for 15 minutes.
