Starters & salads
Spiralized Cold Korean Cucumber Salad
For best results, cut vegetables into pieces about the length of the spiralizer pusher. Use vegetables and fruits with a maximum diameter of 5 cm or cut with knife to fit through cutter feeder. To avoid crushing ingredients or getting the spirals tangled in the blade, the vegetables and fruit pieces should be at least 4 cm long and maximum 10-11 cm long. Keep this in mind when shopping and preparing your ingredients so as to choose and cut them accordingly.
TM6TM7
Details
- Difficulty
- Easy
- Prep
- 10 min
- Active
- 10 min
- Cook
- 25 min
- Total
- 25 min
- Yield
- 4 portions
Recipe labels
Choose a label to find similar recipes.
- Category
- Starters & salads
- Time
- Quick
- Nutrition
- Under 500 kcal
- Diet
- VeganPlant based
- Difficulty
- Easy
- English cucumbers
- 450 g
- red chilli, fresh
- 1
- fresh cilantro
- 5 g
- garlic
- 2 cloves
- vegetable oil
- 30 g
- gochugaru
- 1 tbsp
- rice vinegar
- 1 tbsp
- sugar
- 0.5 tsp
- light soy sauce
- 2 tbsp
- salt
- 2 pinches
- sesame seed, white
- sesame seed, white
Nutritionper portion
Recipe total uses the original yield. Choose Custom to change portions.
- Protein
- 3 g
- Energy
- 484.5 kJ
- Calories
- 115.8 kcal
- Fat
- 8.5 g
- Fibre
- 3.4 g
- Carbohydrates
- 10.5 g
Open the original recipe on Cookidoo for cooking steps and complete source details.
View recipe on Cookidoo ↗