Korean Cucumber and Radish Salad
494
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.
Ingredients
| 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 |
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.
Nutrition Facts
Serving Size 74g (2.6 oz)Amount per Serving
Calories 1834% of calories from fat
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
0%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 460mg
19%
Total Carbohydrate
1g
1%
Dietary Fiber 1g
2%
Sugars g
Protein
2g
Vitamin A 2%
•
Vitamin C 5%
Calcium 1%
•
Iron 2%
* based on a 2,000 calorie diet
How is this calculated?
