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Sweet & Spicy Kimchi-Spiced Cucumber and Radish Salad


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

Olivia Hayo
September 18, 2020
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


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.

Haley Hazell
As a freelance food stylist, visual designer and recipe developer, for Haley it is all about balance –– balancing careers, tastes and textures...
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