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 Korean Cucumber and Coriander Salad Recipe
Spicy salad with a great combination of "fiery" and "cold". It burns and cools at the same time... It will appeal to all lovers of bright flavors!
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 5 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 5 minutes
Servings
Ingredients
Instructions
  1. Cut the cucumbers (using a vegetable peeler) into thin strips. Finely chop the coriander and onion. Cut the garlic into slices. Mix vegetables and herbs in a salad bowl. Salt.
    Cut the cucumbers (using a vegetable peeler) into thin strips. Finely chop the coriander and onion. Cut the garlic into slices. Mix vegetables and herbs in a salad bowl. Salt.
  2. Mix vinegar, ground chili pepper and 0.5-1 teaspoon of sugar in a separate bowl. Fill the salad with this dressing.
    Mix vinegar, ground chili pepper and 0.5-1 teaspoon of sugar in a separate bowl. Fill the salad with this dressing.
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