Sweet & Spicy Kimchi-Spiced Cucumber and Radish Salad

Crunchy cucumbers and radishes get a Korean-inspired kick in this spicy side dish.

By / Photography By | April 22, 2020

Ingredients

SERVINGS: 2 Serving(s)
  • 3 Persian cucumbers, sliced ¼” thick
  • 3 radishes, thinly sliced
  • 1 teaspoon of kosher salt
  • 1 clove of garlic, finely grated
  • 1 inch piece of ginger, finely grated
  • 1 tablespoon of rice vinegar
  • 1 tablespoon of fish sauce
  • ½ teaspoon of sesame oil
  • 1 teaspoon of gochugaru (Korean red pepper powder)
  • ½ teaspoon of sugar
  • 1 scallion, thinly sliced
  • 1 teaspoon sesame seeds

Instructions

In a medium bowl combine cucumbers, radishes, and salt. Toss to coat and set aside.

In a medium bowl combine the garlic, ginger, rice vinegar, fish sauce, sesame oil, gochugaru, and sugar. Stir with a whisk or fork until combined.

Pour dressing over cucumbers and radishes, toss to coat. Transfer to a serving plate and garnish with sliced green onion and sesame seeds.

Enjoy at once or chill in the fridge until read to serve.

See How It's Made

Ingredients

SERVINGS: 2 Serving(s)
  • 3 Persian cucumbers, sliced ¼” thick
  • 3 radishes, thinly sliced
  • 1 teaspoon of kosher salt
  • 1 clove of garlic, finely grated
  • 1 inch piece of ginger, finely grated
  • 1 tablespoon of rice vinegar
  • 1 tablespoon of fish sauce
  • ½ teaspoon of sesame oil
  • 1 teaspoon of gochugaru (Korean red pepper powder)
  • ½ teaspoon of sugar
  • 1 scallion, thinly sliced
  • 1 teaspoon sesame seeds
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